Go Back
–+ servings
bison sausage and egg biscuit on a plate
Print

Bison Breakfast Sausage

Sweet and spicy breakfast sausage made with lean ground bison.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 10
Calories 110kcal
Author Mason Woodruff

Ingredients

  • 1 pound Ground Bison 90/10
  • 2 teaspoons Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Crushed Red Pepper Flakes
  • ½ teaspoon Rubbed Sage
  • ¼ teaspoon Allspice
  • 2 Tablespoons (30g) Maple Syrup

Instructions

Seasoning and Forming

  • Mix the dry ingredients together in a small bowl and set aside.
  • Pat the ground bison dry with a paper towel and add to a large bowl. Press the bison up the sides of the bowl to maximize surface area. Sprinkle half the seasoning blend over the bison, flip, and season the other side. Gently mix the bison by hand to evenly incorporate the seasoning blend. Add the maple syrup and gently mix to incorporate.
  • Cover and let the bison rest for 20-30 minutes. (Refrigerate overnight for best results.)
  • Divide the bison into 10 portions, weighing about 1.7 ounces (48g) each. Press each portion into thin patties and place on a sheet pan or large plate.

Cooking the Sausage Patties

  • To cook, heat a large skillet or griddle over medium heat with 1/2 tablespoon oil or cooking spray. (Cooking with too much heat will burn the exterior before the sausage cook through.)
  • Once hot, add the sausage patties and cook for 2-3 minutes until well browned on one side. Flip and cook an additional 2-3 minutes until the sausages reach an internal temperature of 160ºF. (You may need to cook in batches, depending on the size of your pan.)

Notes

Breakfast Sausage Seasoning Notes

This is a sweet and peppery seasoning blend. Feel free to play around with ratios, particularly the maple syrup or brown sugar, black pepper, and red pepper flakes.
You can swap the maple syrup for 1 1/2 tablespoon (18g) dark brown sugar in the dry rub, if you'd prefer. Maple extract can provide some maple flavor without pure maple syrup.

Making in Bulk

I recommend starting with a single batch in case you want to adjust the seasoning ratio. After that, this recipe is great for doubling or quadrupling. You can store the seasoned bison in the refrigerator overnight if you'd like to make it in advance. Any longer than that and I'd recommend forming the sausage patties and freezing.
You can also cook a big batch and refrigerate or freeze cooked sausage.

Serving Notes

I served with soft scrambled eggs and my favorite buttermilk biscuits. English muffins, crescent rolls, and toast are also great pairings.
You can chop up leftover sausage patties for things like omelets, baked egg cups, skillets and casseroles, breakfast chili, and other recipes calling for breakfast sausage crumbles.

Bison Sausage Gravy

This recipe also works great as a base for sausage gravy. Brown the ground bison on one side before breaking apart and adding the seasoning blend. Finish cooking the bison before adding about 2 tablespoons of butter, 1/4 cup all purpose flour, and 1-2 teaspoons white pepper. Stir until the flour is no longer visible before slowly adding 2-3 cups of milk. Cook to reduce until the gravy thickens to your liking. Source: chicken breakfast sausage gravy

Nutrition

Serving: 1sausage patty | Calories: 110kcal | Carbohydrates: 1g | Protein: 11g | Fat: 7g