Name: Smoked Bison Sausage with Blue Corn Cake (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Pacific Northwest
Ingredients: 1 lb Artisan Smoked Bison Sausage (locally sourced if possible); 3/4 cup Finely Ground Blue Cornmeal; 1/4 cup Stone-Ground Cornmeal; 1/4 cup All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 3/4 cup Buttermilk; 1 Large Egg; 4 tbsp Browned Butter; 1 cup Fresh Huckleberries; 1/4 cup Sugar; 2 tbsp Red Wine Vinegar; 1 Red Onion-thinly sliced; 1/2 cup Red Wine Vinegar; 1/4 cup Sugar; 1/2 tsp Salt

Recipe tier

A sophisticated dish showcasing the rich flavors of bison sausage, complemented by a delicate blue corn cake, a vibrant huckleberry gastrique, and tangy pickled red onions.

Total 1h

Serves 4

Steps 9

Ingredients 18

Soundtrack the cook

Sunday sunshine · 77 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Sausage
1 lb 450 g Artisan Smoked Bison Sausage (locally sourced if possible)
Blue Corn Cake
cup 90 g Finely Ground Blue Cornmeal
cup 30 g Stone-Ground Cornmeal
cup 30 g All-Purpose Flour
1 tsp 5 mL Baking Powder
tsp 2.5 mL Baking Soda
tsp 2.5 mL Salt
cup 180 mL Buttermilk
1 1 Large Egg
4 tbsp 60 mL Browned Butter
Huckleberry Gastrique
1 cup 140 g Fresh Huckleberries
cup 50 g Sugar
2 tbsp 30 mL Red Wine Vinegar
Pickled Red Onions
1 1 Red Onion-thinly sliced
cup 120 mL Red Wine Vinegar
cup 50 g Sugar
tsp 2.5 mL Salt
Garnish
Microgreens As needed

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare Pickled Red Onions: Combine all Pickled Red Onions ingredients in a jar. Shake well and let sit for at least 30 minutes.
Prepare Huckleberry Gastrique: Combine all Huckleberry Gastrique ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 15-20 minutes, or until thickened and syrupy. Strain through a fine-mesh sieve.
Preheat oven to 375°F (190°C).
In a large bowl, combine all Blue Corn Cake ingredients. Mix until just combined; do not overmix.
Pour batter onto a lightly greased baking sheet and spread into a 9-inch circle.
Bake for 15-20 minutes, or until golden brown.
While the cake is baking, cook the Artisan Smoked Bison Sausage according to package directions. Consider finishing in a cast iron skillet for extra crispness.
Cut the Blue Corn Cake into wedges.
Serve the Smoked Bison Sausage with the Blue Corn Cake wedges. Drizzle with Huckleberry Gastrique, top with Pickled Red Onions, and garnish with Microgreens.