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"Pork. It's what's for breakfast."
That's been the motto in my kitchen for as long as I can remember - at least on those lazy Sunday mornings when I take the time to put together the kind of full fry-up that supplies all the energy required to keep me napping through an even lazier Sunday afternoon.
Just recently, though, the Kentucky Bison Co. has changed my tune. This month it rolled out a new breakfast sausage that combines the advantages of ground buffalo (especially reduced fat content) with the vivid flavor of spicy pork sausage.
Ask Tim Bell, chief meat cutter for the Kentucky Bison Co., why the product has almost instantly become a hot commodity among home cooks, and he'll kick off his answer by reciting nutritional statistics that are, quite literally, dry.
Sources vary on the subject, and it's not simple to confirm that industry charts comparing buffalo meat to, say, beef and pork are making perfect apples-to-apples comparisons, especially since feeding and pasturing practices vary enormously from farm to farm. But in general, it seems safe to say that ounce for ounce, ground buffalo is lower in fat and saturated fat than ground pork - and the difference can be a significant factor for people controlling their fat calories.
But nutrition aside, I can think of several other reasons why Kentucky Bison's breakfast sausage has found a permanent place in my fridge. First, there's the bright kick of cayenne pepper. Bell, who came up with the recipe, wasn't leery of creating a pleasantly hot sausage. Second, there's a faint note of sage, which gives the sausage an earthy depth.
Full text here.
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