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