My mothers buttermilk biscuits, made with fresh, homemade buttermilk, were a family favorite. What makes them even better is Wild Idea’s Buffalo Breakfast Sausage, a farm fresh egg, and cheddar cheese! You will have not only a tasty sandwich, but the energy to start your day. These are great for kids of all ages, and for when you are on the go! Ingredients: 1 – pound Wild Idea Breakfast Sausage 1 – tablespoon oil 4 – ounces cheese, slice 4 – farm fresh or organic eggs 4 – buttermilk biscuits salt & pepper butter Preparation: 1) Portion out Wild Idea Buffalo Breakfast Sausage into four patties. 2) Brush sauté pan with a little oil, over medium heat, and place patties into heated pan. Cook for about 4 minutes on each side. During the last two minutes of cooking, add the cheese slices and cover the pan to melt cheese. 3) While sausage is cooking, heat remaining oil in sauté pan, over medium heat and add your eggs. Season with salt and pepper, cover, and cook until the yolk is medium, about 4 minutes. This will make for a soft, but not runny or hard yolk. 4) To assemble, butter the warm biscuits with butter, top with cheesy sausage patty and egg. Buttermilk Biscuits (makes about 12 biscuits, but is determined by size of biscuit cutter) Terrific warm with butter & jam! Ingredients: 2 – cups unbleached flour 1 – tablespoon sugar 4 – teaspoons baking powder ½ – teaspoon salt ½ – cup butter, chilled, sliced 1 – dollop real mayonnaise ½ – cup buttermilk Preparation: 1) In mixing bowl, whisk together dry ingredients. 2) Cut in the butter, until mixture is course crumbles. 3) Add the mayonnaise and the buttermilk and mix until just incorporated. 4) Place dough on lightly floured surface and knead, about 20 times. 5) Roll out to 1” thick and cut with biscuit cutter, pressing down, but not twisting. 6) Bake at 450°, for 8 to 10 minutes, or until golden brown.
Bison Sausage stuffed Pomme de Terre
It makes great sense to put 100% grass-fed bison meat inside the apple of the earth. Golden roast potatoes, with our Wild Idea Buffalo Breakfast Sausage and blue cheese make for a wonderful combination. Insure you purchase organic potatoes to avoid the harsh chemicals that are used in growing regular potatoes. These savory and scrumptious, sausage stuffed potatoes are terrific for brunch or as hors d oeuvres. Makes 24 to 35, depending on the size of your potatoes. Ingredients: 1 – pound Wild Idea Buffalo Breakfast Sausage 6 – ounces blue cheese, crumbled 1 – teaspoon salt 1 – teaspoon black pepper 1 – pound organic baby golden or red potatoes 2 – tablespoons olive oil ½ – teaspoon garlic salt ½ – teaspoon black pepper Preparation: 1) In a sauté pan, over medium high heat, crumble in the sausage. Stir occasionally to evenly brown sausage. When sausage is browned remove from the heat and allow too come to room temperature. 2) Boil potatoes until tender, but still slightly firm. Drain and cool to room temperature. 3) Place cooked buffalo sausage into a food processor and pulse process for 15 seconds. Add crumbled blue cheese, salt and pepper, and process again to incorporate. 4) Cut potatoes in half while still slightly warm, and spoon the inside of the potato out. Reserve for other use. 5) Rub the outside and lip of the potato shells with the olive oil and season with garlic salt and pepper. Place hollow side down on a baking sheet and toast in a 400° oven for 10 minutes, or until golden brown. 6) Remove from oven, turn hollow side up, and allow to come to room temperature. Fill the hollow toasted potato shells with the buffalo sausage cheese mixture. *At this point you could cover and refrigerate, and bake at a later time. 7) Place stuffed potatoes in a 400° pre-heated oven and bake for 7 minutes, or until sausage is heated through. 8) Remove from oven and transfer to a serving platter. Top with sundried tomato relish. Sun-dried Tomato Relish Ingredients: 4 – ounces sundried tomatoes in oil, drained and diced 3 – green onions, diced ¼ – cup cilantro, chopped 1 – fresh lemon, juiced 1 – tablespoon real maple syrup pinch cayenne salt and pepper to taste Toss all ingredients in a bowl and season with salt and pepper to taste.
Italian Buffalo Sausage Stuffed Pasta Shells
Italian Buffalo Sausage Stuffed Pasta Shells with Paprika Cream (serves 6) This dish can be made ahead and heated in the oven for entertaining ease. The ingredients may have you think that it is a heavy, filling, dish, but the mild cheese flavors married with the grass-fed, artisan Buffalo Italian Sausage, touched with a drizzle of the slightly spicy cream, is really quite elegant. You’ll be wanting one more bite, even after you think you have had enough. Enjoy! Ingredients: 1 – 1 lb. package Wild Idea Italian Buffalo Sausage 1 – tablespoon olive oil ½ – onion (about ½ cup), finely diced 2 – garlic cloves, minced 1 – teaspoon ground fennel 1 – teaspoon salt 1 – teaspoon black pepper 1 – 8 oz. package fresh mozzarella, torn into pieces 4 – oz. parmesan, grated 1 – 12 oz. box large pasta shells, prepared el dente Paprika Cream Sauce, Ingredients: 1 – pint heavy cream ½ – cup sherry ½ – teaspoon cayenne 2 – teaspoons paprika ½ – teaspoon each salt & pepper Preparation: 1) In heavy skillet over medium high heat, heat oil. Crumble sausage into pan, stirring to lightly break meat up, but leaving in identifiable pieces. 2) Add onion, garlic, fennel, salt and pepper, and sauté until meat is browned. 3) Transfer cooked meat to a bowl, and allow to come to room temperature. 4) Prepare pasta according to package instructions, drain and lightly rinse. 5) Place prepared shells open side down on a paper towel to remove hidden water. 6) Add cheeses to meat mixture and toss to incorporate. 7) Stuff meat into pasta shells, giving a light squeeze to shells after filling to seal, and place seam side down onto lightly oiled casserole pan. 8) Preheat oven to 425°. Cover casserole pan with lid or foil and place in hot oven for 30 minutes. 9) While pasta is in the oven prepare sauce. Over medium high heat, add all ingredients into saucepan and bring to a boil, whisking occasionally. Reduce heat to simmer and reducing ingredients by half or thicken to desired consistency. 10) Remove hot stuffed pasta shells from oven and place on plates or platter. Drizzle with thickened cream and garnish with scallions and chili flake.
Buffalo Italian Sausage & Mushroom Pizza
Italian Buffalo Sausage & Mushroom Pizza (3 medium or 6 small pizza) Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe. Ingredients: 1 – 1 lb. Wild Idea Buffalo Italian Sausage 1 – recipe, pizza crust ½ – cup basil pesto 1 – cup pizza sauce *Mezzetti 1 ½ – cups mushrooms, sliced ¾ – cup caramelized onions 12 – ounces fresh mozzarella or substitute chevre with fennel pollen 9 – ounces parmesan, grated salt, pepper & chili flake to taste flour & cornmeal Preparation: Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place. In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes. Spread pizzas with basil pesto, followed by the pizza sauce. Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese. Baking: Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking. Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat. Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes. Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired. Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart. This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking. Ingredients: 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour) 1¾ – teaspoon salt 1 – teaspoon quick yeast 2 – tablespoons olive oil 1¾ – cup water, very cold Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer …
Brat & Sausage Preparation
100% Buffalo Brats Plump &: Juicy! *Par-boil brats in beer for 3 to 5 minutes. Remove from beer &: drizzle with olive oil. Grill over medium high heat for 5 minutes. Increase grilling time to 8 minutes if not par-boiled. Chorizo Sausage 100% Bison, plus organic spices to give it that chorizo flavor. Less fatty with great taste. Italian Buffalo Sausage 100% Bison, plus other organic seasonings for a real Italian taste. Use in all your favorite Italian dishes. Available in casing or in bulk. Buffalo Breakfast Sausage 100% Bison meat, plus other organic seasonings make this a sweet healthy breakfast meat alternative. Serve with real maple, or use in quiches or omelets.