Buffalo Sausage Recipes

PANCAKE-WRAPPED BUFFALO SAUSAGE WITH HOMEMADE SYRUP

Steps:

• In a large mixing bowl, whisk together the food coloring, eggs, salt and sugar until well mixed, about 1 minute. Add the milk and oil and mix well for another minute.
• In a medium mixing bowl, mix together the flour and baking powder. Slowly add it to the wet ingredients, a little at a time, stirring gently after each addition. Once all the dry ingredients have been added, stir a few more times to combine, but do not overmix. It's okay to have a few small lumps.
• Refrigerate the batter for at least 2 hours, but it's best to let it sit overnight.
• Preheat griddle to medium-high.
• Spoon about 3 tablespoons of batter per pancake onto the grill. Cook on one side until bubbles appear and the edges are dry, about 2 minutes. Flip the pancakes and cook on the other side until the bottom is golden brown, about 1 1/2 minutes. Remove the pancakes to a plate and place in the oven or warmer to keep them warm. Repeat to make 8 pancakes
• Place the buffalo sausages on the griddle and cook until no longer pink in the middle, turning as they cook so that they brown evenly, about 3 minutes. If it's cooked too long, buffalo sausage gets very dry.
• Place a buffalo sausages on top of each pancakes. Roll the pancake around the sausage. Top with Tally's Homemade Syrup.
• In a large saucepan, combine the water, salt, sugar and corn syrup. Place on the stove over medium-high heat and bring to a slow boil. Continue boiling at medium heat for about 1 1/2 hours until the syrup turns amber-colored.
• Remove the syrup from the heat and add the maple flavoring. Ladle over the pancakes. The syrup is best served warm¿it can be reheated on the stove or in the microwave.

BUFFALO SAUSAGE

Steps:

• Preheat the oven to 300°F. Cut the prepared green chiles into 1/4-inch strips (rajas); set aside.
• In a heavy skillet, melt the butter over medium heat. Add the apple slices and sauté until lightly browned on both sides side, about 3 minutes total (be careful not to burn the butter). Transfer to a bowl and set aside.
• In a large, heavy skillet, sear the sausages on all sides over medium-high heat until golden brown, about 1 1/2 minutes per side. Transfer the sausages to a baking sheet and bake until cooked through, about 6 minutes.
• To serve, cut the links into bite-sized pieces and sprinkle with ground oregano, cumin, and fennel. Combine with the chile rajas and serve immediately or keep warm until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with crema and goat cheese. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with crema and goat cheese, fold, and eat right away.

BUFFALO CHICKEN-SAUSAGE CASSEROLE

Steps:

• FOR THE RICE:.
• Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
• Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
• FOR ONION/GARLIC MIXTURE:.
• Saute onion in olive oil for 3-4 minutes on medium heat.
• Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
• Preheat oven to 350 degrees.
• Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
• Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
• Bake uncovered for 25 minutes.
• Top individual servings with dollop of sour cream and fresh salsa.