Thread: Bison breakfast meat

"koko" <[email protected]> wrote in message
news:[email protected]..
>
> I know better than to call it sausage. ;-)
> I had half a pound of the bison left so I thought I'd be creative and
> make some breakfast sausa....ahemm meat with it.

Why can't you call it sausage?

koko <[email protected]> wrote in news:qqlm655r9kadmhq4qg6rrmvnne8k3tnr40@
4ax.com:

>
> I know better than to call it sausage. ;-)
> I had half a pound of the bison left so I thought I'd be creative and
> make some breakfast sausa....ahemm meat with it.


You could just call it sausage meat, without the casing :-)

I've never had Bison, but I've seen a Bison up close and personal, and
they look good enough to eat :-)


>
> I was going to make some breakfast patties from it and serve them with
> eggs and fried potatoes. Dang it, I forgot I'm out of potatoes so I
> changed the plan to breakfast burritos.
>
> After googling a few breakfast sausage recipes I decided I'd use sage
> of course, thyme, nutmeg, red pepper flakes and some brown sugar. As I
> was scrounging through a spice drawer looking for the sage I came
> across some poultry seasoning. I know poultry seasoning contains some
> of the ingredients I needed, and after reading the ingredients: Thyme,
> sage, marjoram, rosemary, black pepper and nutmeg. I decided to use
> it.


A strange mix to have for breakfast..... but hey!!, whatever floats your
boat :-)



> Put it all in a whole wheat tortilla, topped with some queso and



Queso blanco??



> called it good. Actually, it was pretty darned great.
> http://i25.tinypic.com/2im5154.jpg
>


Leave out the onions and I'd give that a whirl :-)


Do you use cream in your scrambled eggs??


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Brisbane
Australia

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On Sat, 25 Jul 2009 12:33:47 -0700, koko <[email protected]> wrote:

>
>I know better than to call it sausage. ;-)
{snip}
why not? it would not be a stuffed or link sausage, rather a fresh or
country style or have I missed some RFC thing? <g>

>Put it all in a whole wheat tortilla, topped with some queso and
>called it good. Actually, it was pretty darned great.
>http://i25.tinypic.com/2im5154.jpg
>
>koko

looks delicious (as usual knowing a little of your talents) but
quiblling it's really more of a breakfast tostada than a burrito ...

Anyway time for the thread drift - I'm slightly disappointed as I
thought that you were going to talk about your experience with Bison
Bacon.

IOW (smoked and cured?) slices from the inner plate(?). I've had beef
bacon and enjoyed it, it had a nice beef rib flavor which is not
suprising considering the location of the cut. Anyone care to offer an
opinion or comment?

back to lurk mode,
your friend

On Mon, 27 Jul 2009 06:57:54 -0700, your friend <[email protected]>
wrote:

>On Sat, 25 Jul 2009 12:33:47 -0700, koko <[email protected]> wrote:
>
>>
>>I know better than to call it sausage. ;-)
snippage
>
>looks delicious (as usual knowing a little of your talents) but
>quiblling it's really more of a breakfast tostada than a burrito ...
>
Thank you for your compliment, but to quibble with your quibble, it is
a burrito. A tostada is on a crisply fried corn tortilla, that remains
flat. This is put inside a soft round (whole wheat) flour tortilla
then rolled up.

>Anyway time for the thread drift - I'm slightly disappointed as I
>thought that you were going to talk about your experience with Bison
>Bacon.
>
Man, wish I had access to some. I'll have to be on the look out so I
can report.

> IOW (smoked and cured?) slices from the inner plate(?). I've had beef
>bacon and enjoyed it, it had a nice beef rib flavor which is not
>suprising considering the location of the cut. Anyone care to offer an
>opinion or comment?
>
>back to lurk mode,
>your friend
Well, don't lurk too long.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
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updated 07/25