30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Smoked Bison Sausage With Blue Corn Cake
Smoked Bison Sausage With Blue Corn Cake
Smoked Bison Sausage With Blue Corn Cake
⏱1h 30m
👥4
🔥600 cal
Hard
🍽️Pacific Northwest
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.
1 lbArtisan Smoked Bison Sausage (locally sourced if possible)
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.
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.
Ingredients
4
1 lb450 gArtisan Smoked Bison Sausage (locally sourced if possible)
3/4 cup90 gFinely Ground Blue Cornmeal
1/4 cup30 gStone-Ground Cornmeal
1/4 cup30 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLBaking Soda
1/2 tsp2.5 mLSalt
3/4 cup180 mLButtermilk
11Large Egg
4 tbsp60 mLBrowned Butter
1 cup140 gFresh Huckleberries
1/4 cup50 gSugar
2 tbsp30 mLRed Wine Vinegar
11Red Onion-thinly sliced
1/2 cup120 mLRed Wine Vinegar
1/4 cup50 gSugar
1/2 tsp2.5 mLSalt
MicrogreensAs needed
Equipment
Oven
Large Bowl
Baking Sheet
Small Saucepan
Fine-Mesh Sieve
Jar
Skillet or Grill Pan
Instructions
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.
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