Use for ginger buffalo sausage?
So my local farmer's market had only one meat vendor last week - buffalo, which I'm not that wild about, but figured I'd take a chance on some links. They are on the dry, chewy side -- too lean, I suppose -- with spices of black pepper and powdered ginger. They don't really have any sweetness to them. The kids no likey and frankly I'm not too thrilled with them either, but have about 1 1/3 pounds now to get rid of.
So, can anyone recommend a recipe that would complement these peppery flavors, mitigate the dryness issue and get these things the heck out of my freezer? They are definietly entree, not breakfast, material.
As you found out, buffalo is lean so you need to add some fat to balance it out. I'd chop or add to a food processor then stuff some chicken breasts and crust in some panko. Bake until done.
You can also use to make chili or add to a meatloaf but add some beef or at the least some beef fat. If your kids like hamburger helper, this would fit perfectly or would even be good in burgers, again, combine with ground beef.