Some plates explain the prairies better than a history book. Bison sausage next to a pile of grilled perogies is one of them. The bison fed this land for centuries, the perogies came west in the trunks of homesteaders, and somewhere along the way both ended up on the same grill at every community hall fundraiser worth attending.
What you need
- 4 to 6 fresh bison sausages from a local butcher
- 1 bag of potato and cheddar perogies, thawed
- 2 yellow onions, sliced into half moons
- 2 bell peppers, cut into strips
- Butter, canola oil, salt and cracked pepper
- Sour cream and fresh chives to finish
The method
- Start the onions early in a cast iron pan on the cooler side of the grill with a knob of butter, stirring now and then until they slump soft and golden, about 25 minutes.
- Grill the sausages over medium heat, turning often, until the casings char and snap and the centres hit 160 F, about 15 minutes. Bison is lean, so resist the hot side of the grill.
- Boil the perogies 3 minutes until they float, drain and dry them, then toss with a little oil.
- Pan grill the perogies in butter beside the onions until the edges crisp golden, 3 to 4 minutes a side.
- Throw the peppers on the grate for the final 5 minutes so they blister but keep some bite.
Building the plate
Sausage on one side, perogies on the other, onions and peppers over everything, then a heavy spoon of sour cream and a scatter of chives. Rich, salty, creamy and built for people who understand that prairie comfort food belongs at the barbecue too.
Bison rewards the effort. Leaner than beef, a little sweeter, and raised across this province by ranchers who deserve the business. If you have never cooked with it, this plate is the easiest possible introduction. For dessert, someone at the table has already suggested a second round of the honey glazed ribs. Let them win.
Cheddar, cottage cheese or sauerkraut, what belongs inside a proper perogy?
