Author: Canadian Living

I was admiring some locally made bison sausage at the butcher shop. The fellow behind the counter told me he liked it with a hot mustard made in Ontario. I rolled the idea over in my head and this is the result. I serve it with a handful of mixed greens and a creamy cucumber dressing. A nice crispy slice of roasted garlic toast also does well with it. The wine is the most expensive component of his recipe. I use a semillion blend that costs just over $13.00. The smokies are less than $7.00. Even with both sides, this meal is well under the $100 limit.

  • Portion size 6 servings
  • Credits : dawnlee


  • 1 bottle white wine
  • 3/4 cups heavy cream
  • 1 tablespoon hot mustard
  • 1 1/2 tablespoon mustard
  • 6 bison smokies
  • 1 box fettuccine pasta


1. Reduce wine to half volume on med-low in a heavy saucepot. 2. Add cream and reduce again until slightly thickened. 3. Slice bison smokies into diagonal or round slices. 4. Cook Pasta according to the directions on the box. 5. Lightly brown slices of sausage in a frying pan on med-high. 6. Remove sauce from heat and stir in mustards. 7. Drain pasta and toss into sauce with bison. 8. Cover and allow to sit for 2-3 minutes. 9. Serve.
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Pasta with mustard sauce and bison