Our Italian Style Bison Sausage are back by popular demand!

Our plump mild Italian style sausages are juicy and delicious, with our special blend of naturally flavorful bison, Italian herbs and spices. They are a blend of bison meat and beef to give them that extra juiciness. Only all natural ingredients are used. No MSG, or other artificial flavors. They are totally gluten free. They do not come fully cooked.

Bison sausage Ingredients

Our special blend of naturally flavorful bison, Italian herbs and spices. Delicious and juicy.

All Natural

NOT Fully Cooked

Gluten Free

Contains: Bison, beef, water, salt, spices, (including fennel, pepper, anise and paprika), garlic powder, natural spice extractives (including paprika).

Health benefits of bison

Bison tastes like the red meat you already know and love, but with a bigger, richer flavor with a hint of sweetness. It’s a great healthy red meat alternative. It’s naturally lean and lower in saturated fat than beef, chicken, pork, or even salmon. Low in cholesterol, low in sodium, a great source of iron and Omega 3 fatty acids. Very high in protein low in fat make bison one of the more nutrient-dense meats available.

Cooked correctly bison has a delicious juiciness and tender texture that makes for a great meal.

Sayersbrook bison are free-range and grass fed. There are no fillers, no antibiotics, no added hormones or chemicals or artificial ingredients of any kind in our bison meat. Bison meat is similar to beef and is cooked in much the same way. The taste is often indistinguishable from beef, although Bison tends to have a fuller, richer (sweeter) flavor. It is not “gamey” or wild tasting. Bison is very low in fat, cholesterol, and is high in protein, vitamins and minerals. Bison meat has a darker red and richer color than many of the other red meats.

How to cook bison sausage

Cooking Tips

Stove top method:

Bison breakfast sausage is best cooked by using a frying pan at medium heat.

• First brown the sausage,
• then add ¼ cup of water to the pan turning sausage occasionally.
• Continue to cook until water has boiled away and then serve

Grilling sausage:

A good idea is to pre-cook sausages. 

• Defrost frozen sausages. 
• Pour a bottle of beer or water into a pan
• add a cut-up onion
• add some water until you have about 1/2 inch liquid
• Add the sausage and simmer for maybe 10-15 minutes.
• Grill on the BBQ just to brown the outside. A few grill marks will look nice.

Or after boiling using the method above then slice them open butterfly-style and toast them on the grill or in an open pan.

Charcoal grilling:

With charcoal, make sure it's gotten past the original very hot burn. (add pix of charcoal) Cook when the coals are mostly gray/white. Then wait another five or ten minutes. Burned on the outside and raw in the middle means your fire was too hot. raise the sausages so that they're further from the coals, or reduce the heat. Reducing the heat isn't always easy on a charcoal grill Keep turning them as you cook them to ensure an even browning.

Simmering beforehand is a really good idea, but you want to make sure that it's just a simmer, not a boil (you just want a few tiny bubbles). At a full boil, the casings will burst, you'll lose a lot of flavor and juices in the water, your sausages will dry out, and you'll have lots of dripping and flare-ups on the grill.

Try These Sausage Recipes. 

So many different ways to prepare bison Italian style sausage. Cook them for breakfast in your frying pan. Or great for a summer BBQ with family and friends. Top it on your homemade pizza. As a dinner meal with tortellini. Make it in lasagna. Make two and freeze one for later.

Sayersbrook has so many flavors of sausage. Try our  flavored beef and pork sausages, hotdogs and brats too.

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Italian Sausage Recipes

ITALIAN SAUSAGE BREAD

Ingredients

1 lb. Italian Style Bison Sausage

1 loaf frozen bread dough

1 pkg. pepperoni, sliced

½ lb. mozzarella cheese, shredded

parmesan cheese or onions to suit taste

Remove sausage from casings; crumble, brown and drain. Thaw the bread dough, let rise and roll out thin. Sprinkle cooked sausage on bread dough, add pepperoni slices, cheeses or onion to suit your taste. Tightly roll up dough and seal or tuck the ends. Place on cookie sheet and make slashes on top to allow steam to escape.

Bake at 350° degrees F for about 30 minutes or until lightly browned. Slice & serve warm.

Dip in marinara sauce or pizza sauce for an extra special treat.

ITALIAN SAUSAGE STROMBOLI

Ingredients

1 lb. Italian Style Bison Sausage

1 loaf white bread dough, thawed

4 oz. cream cheese, softened

2 cloves garlic, minced

1 7 oz. roasted red peppers, well drained & sliced

1/3 cup kalamata olives, pitted and sliced

2 cups ( 8oz.) shredded cheese

Cooking Directions

Remove sausage from the casing and brown in skillet. Drain and set aside. On lightly floured surface roll out bread dough into a 16” x 12” rectangle. Combine the cream cheese and garlic, spread lengthwise over the centre third of dough. Top with sausage, peppers, olives and Swiss cheese. Fold dough over filling, pinching seam to seal. Make slits across the top of dough every 2 inches. Brush lightly with water and sprinkle with poppyseed (optinal).

Bake at 400° degrees F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing into 16 appetizer servings.

ITALIAN SAUSAGE AND SPINACH SOUP

Ingredients

16 oz Italian style bison sausage, removed from casings and browned

2 Tbsp. olive oil

1 small red onion

2 tsp. garlic, minced

32 oz. chicken broth

2 15.5 oz. great northern beans, drained

1 cup bow tie pasta, uncooked

1 16 oz. frozen spinach, thawed and drained

pepper to taste if desired

fresh grated parmesan cheese

In large pot crumble and brown the Italian Sausage that was removed from the casings. Add the oil and saute’ the onion and garlic; add the broth, beans, and pepper. Simmer 10 minutes. Increase the heat; add the pasta. Cook until done. Add the spinach. Heat thoroughly.

Sprinkle with Parmesan Cheese when serving. Leftover soup freezes well.

ZUCCHINI AND SAUSAGE LASAGNA

Ingredients

1 lb. Italian Style Bison Sausage

1 large onion, chopped

2 cloves garlic, minced

56 oz. crushed tomatoes

6 oz. tomato paste

1/3 cup fresh parsley, minced

2 tsp. sugar

1 tsp. dried basil

1 tsp. dried oregano

¼ tsp. pepper

3 medium zucchini, sliced lengthwise

1 Tbsp. butter

1 large egg

15 oz. ricotta cheese

3/4 cup grated parmesan cheese

6 lasagna noodle, cooked and drained

12 oz. shredded mozzarella cheese

Cooking Directions

Remove the sausage from the casing and brown in a large skillet until meat in no longer pink. Add onion and garlic and sauté for a few minutes. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes; stirring occasionally.

In another large skillet, cook the zucchini in butter until tender. In a bowl combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside. Spread 1 1/2 cups meat sauce in an ungreased 13” x 9” baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese, and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce. Bake, uncovered, at 350 degrees for 45 - 55 minutes or until bubbly.

Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer until cheese is melted. Let stand for 15 minutes before cutting. Serve with the remaining meat sauce.

From the website of the bison council

BISON ITALIAN SAUSAGE WITH TORTELLINI

The slight hints of sage, red pepper and anise in this Italian sausage lends an authentic harmony of flavor with is mirrored in perfectly cook tortellini. 

Prep Time:15 Minutes

Cook Time:20 Minutes

Ingredients

• 3  Italian Style bison sausages
• 1 (10oz.) package fresh cheese tortellini
• 1 (16oz.) marinara sauce
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 sprig fresh basil, chopped
• 4 cups of water

Cooking Directions

Bring 4 cups of water to a boil. Add tortellini all at once, and reduce heat to medium high. Cook until done, about 4-5 minutes. Drain well, but do not rinse.

Combine the jar of marinara sauce and the drained tortellini to a sauce pan, and return to the stove. Cook on low, stirring often, to prevent burning.

In a large non-stick skillet, sear the bison sausages over medium high heat and cook to brown, about 4-5 minutes, turning often.

Add the peppers to the skillet of sausages, stirring to brown, about 2-3 minutes.

Combine the cooked tortellini with marinara sauce to the sausages, and mix well.

Serve topped with fresh basil and enjoy.