Make your own Spicy Bison and Pork Sausage from the comfort of your own kitchen. This is a versatile dish that becomes the feature of many other recipes. It’s also flexible in how it’s made, depending on the tools you have available. If you don’t have a meat grinder, just combine Ground Bison and Ground Pork (or try US Wellness Meats Sugar-free Pork Breakfast Sausage). If you have a grinder, you can dice roasts or use smaller pre-diced kabobs or Stew Bison meat.
DIY Spicy Bison and Pork Sausage
Recipe by: Daniel Moran
US Wellness Meats Shopping List: Bison Stew Meat (or Bison Roast to dice, or Ground Bison), Pork kabobs (or Pork Roast to dice, or Ground Pork)
Tools needed: Meat Grinder, Sausage Stuffer
Ingredients:
- Bison Roast (or Bison Stew Meat, or Ground Bison)
- Pork Roast (or Pork Kabobs, or Ground Pork)
- 2/3 c Cajun seasonings
- 1/4 c fennel seed
- 1/4 c Onion powder
- 1/8 c hot spice (I make mine with ghost peppers, but choose your own spicy tolerance)
- 3 tbsp cracked black pepper
- 1/8 cup olive oil
- Sausage Casings
Instructions:
- Dice your choice of meats into 1-inch cubes.
- Add seasonings and stir well. Place in the pan and let sit in the fridge for 2 days.
- Grind using a large grinder. If desired, use a finer grind.
- Fix the sausage casings to the sausage stuffer and stuff the sausage.
- Use a sausage stuffer to make approximately 6-ounce sausages.
- Place sausages in the fridge on a rack to dry the casing. Freeze for later use or cook.
Many thanks to Chef Daniel Moran for sharing another unique and rarely shared recipe! We’re always inspired by his creativity in the kitchen. For more great recipes and a wealth of culinary insights, be sure to visit our Discover Blog!
Meet Chef Daniel Moran – The Gluten & Dairy-Free Chef – With over 40 years in the kitchen, Chef Daniel P. brings bold, high-end flavor to gluten- and dairy-free cooking. From his early days running a restaurant at 18 to mastering 13 kitchens in Palm Beach, he now splits his time between Ohio and Florida, firing up the grill with favorites like bison, pork loin, and brisket. Chef’s go-to advice? “Knuckles grow back. Fingers don’t.” Make sure to follow Chef Daniel on YouTube, Instagram & TikTok!
