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Stay Classy Meats Bison Brats
Pan-Seared Bison Sausage
Prep Time: 1 mins
Sear Time: 8 mins
Wait Time: 5 mins
Total Time: 14 mins
Yield: 2-4 People (with sides)
:Pan-Seared Bison Sausages
Wassup dudes, fantasy land again.
It's not mine, but every time I do something here, I pretend it's mine because it’s awesome. So, special day today, barbecue day, bratwurst right there, bison, chicken andouille, red wine. Why is this important? Because some dude in Montana literally spent his entire day doing an old world artisan style brat just for you. And now you get to enjoy it. And I'm about to show you how to at least try to make it super bomb so we don't mess anything up.
My way is my way and your way is your way. It like a bro-thing, be fun, be creative. It's a really quality piece of bratwurst here.
So, guys, one thing you'll notice in your box that periodically you will end up getting seasonal sausages.
This one that I have here is uncooked and we're going to cook it in our pan, as we always do. This is a bratwurst, which we all know that bison bratwurst go good with beer, football and beer. Outside the fun fact that I totally put down a bison and made a bratwurst out of it, that didn't happen.
But what's awesome about what we're doing with our sausages, not only is it an old world style, but it's something that we can actually feed our kids and want them to eat more of. And we as artisans have finally figured out that if we use real products, real animals and do things the way that they're done one hundred years ago, there's no stopping us from letting our kids enjoy the cool things that we once enjoyed. You want them to enjoy a good ‘ole brat. They're hormone free. They're not processed. In one hundred years ago, these things didn't even exist. So we didn't even know that chemicals could be put into food until late into the nineteen fifties. But what we're doing and what we're trying to give to you guys is this old world one hundred years ago mentality where people had natural casing, they let Mother Nature take its course. The animals were grazing on their own grass. We're providing you the closest thing to the actual source of a living animal.
So we're cooking our brats in the pan. We're looking for a firmness in them. And usually you'll find a sponginess. And that means that the meat has a fully cooked through on the inside of the casing. So in pan sear, this is important that you pay close attention to the firmness of the casing. They'll start spattering and spurting. But that's right. You just got to let it go. There'll be some air pockets, but I wouldn't worry about that too much. We're looking for a consistent golden brown color all the way around. The key points that you guys need to keep in mind is that these animals that made these bratwurst are super, super healthy and they're super lean. So the cooking process is going to be faster than what you think. It's going to take the cook to be very careful when you cook it, you don't want to overcook it.
There's a thousand different applications that you can use here. It's really up to you how you decide how you want to eat it. I personally would eat it as a hot dog or I would just put it on a board with a little bit of mustard and just think of beer and watch the game. My way is my way and your way is your way. So be fun. Be creative. Think about what you want to do. Share with us. I’d love to see it. So today we're just going to keep it simple. We cut it up, put on a plate with mustard and watch Thursday Night Football. All right, guys, bison bratwurst, bye bye.
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