Bison and Boar Sausage

(Team of 8)

Note: Working in Teams of 8 (2 Teams of 4)

INGREDIENTS: METHOD:

Quantity Ingredient 1. Cut the meat and fat into small cubes
Bison shoulder enough to fit into the grinder. Chill
1 kg thoroughly.
trimmed small dice
Boar butt, lean 2. Grind the meat once with the large die
2 kg and again with the small die. Ensure the
trimmed small dice
forcemeat remains very cold. If necessary,
Pork back fat small
.5 kg chill the meat between grindings.
dice
3. Mix the salt and spices with the water.
15 g Salt Add to the ground meat and mix
3 clove Garlic minced thoroughly.
15 g Ginger dried ground 4. Process the sausage as demonstrated into
the hog casings.
.5 g Clove ground
To Cook Sausage
.5 g Nutmeg ground 1. Heat oil in sautoir over low heat.
Juniper berry 2. Add sausage and sear on all sides.
1 g 3. Transfer to parchment lined roasting pan
crushed
Sage fresh and place in preheated oven 175˚C.
2 sprig 4. Pan roast sausage until safe internal
chiffonade
temperature of 73˚C.
120 ml Water cold
5. Remove from oven serve with braised
Sausage Casing cabbage.
Hog casings rinsed
as
and checked 34-42
needed
mm

NOTES:
 Potato, Corn and Wild Rice Pancakes
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient 1. In a pot bring enough salted water to a

boil to cover rice. Add rice, reduce heat
1 kg Potato Yukon gold
and simmer for 20 minutes or until
Onion white cooking tender. Drain and dry cooked rice.
1 ea
small dice 2. Peel potatoes. In a pot of enough salted
1 ea Lemon juice of boiling water to cover, reduce heat and
160 g Wild rice cooked simmer until 50% cooked. Remove
Corn removed from potatoes and allow to dry.
1 ear 3. Grate potato and add lemon juice to the
cob
potatoes to prevent discoloration, and
3 ea Eggs lightly beaten
toss to mix.
.25 bunch Parsley 4. Add onions, beaten egg, parsley, thyme
130 g Butter and oregano. Add corn and reserved rice.
3 sprig Thyme, fresh 5. Add just enough flour to bind the potato
mixture.
3 sprig Oregano, fresh 6. Heat oil in a heavy iron skillet over
60 g Flour all purpose moderate heat.
tt Salt 7. Form patties from the potato mixture.
Pan-fry, turning once, until golden brown
tt White pepper, ground
on both sides.
8. Remove from pan with a slotted spoon or
spatula and drain briefly on absorbent
paper.
9. Taste and correct seasoning.
10. Serve with sausage.

NOTES:
 Apple and Juniper Braised Red Cabbage with
Chestnut
(Team of 4)

Yield: 4 servings

INGREDIENTS: METHOD:

Quantity Ingredient 11. Render bacon in a large sautoir. Add the

Cabbage red onions, honey, and cook until the onions
1 head are tender and golden.
shredded finely
Bacon smoked small 12. Add the cabbage, chestnut, apple and
6 slice juniper. Stir over heat until cabbage is
dice
Onion cooking small coated with fat.
1 ea 13. Add the cider, vinegar, herbs and spices
dice
and continue to simmer covered for 30
60 ml Honey Canadian minutes or until cabbage is tender.
375 ml Cider hard 14. Taste and correct seasoning.
Apples Granny Smith 15. Serve with sausage.
3 ea peeled, cored diced
(crab apple preferred)
Chestnut roasted
100 g
diced
60 ml Red wine vinegar
130 g Butter
3 sprig Thyme, fresh
3 sprig Oregano, fresh
1 g Clove
tt Salt
tt White pepper, ground

NOTES: