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The Bison Council teamed up with our friends at The Meat House to take to the great outdoors and grill up a whole bunch of bison sausages!
The occasion? The 3rd Annual Polar Grill Fest over at the Redhook Brewery in Portsmouth, New Hampshire. Though this year's PGF took place during a Polar Vortex, there were plenty of deee-licious bison sausages to keep fest-goers warm.
Martha Leahy, VP of Research and Development from The Meat House in Stratham, NH, dreamed up two bison sausage recipes: Wild Rice & Asiago Cheese and Hickory Smoked, served on warm pita and garnished—heck, smothered—in a super secret pepper and onion relish.
Martha also whipped up some custom chipotle ketchup and honey mustard, whose other ingredients remain classified.
We sold all the sausages we brought (400 of ‘em!) in three hours, so we'll be sure to bring more next year. Thanks to everyone who braved the cold to come see us!