Buffalo meatballs with a mustard and pepper coating

Ingredients:

500 g buffalo sausages
1/4 cup flour
1 tbs mustard seeds, crushed
1 tsp powdered mustard
1 tsp freshly ground black pepper
1/2 tsp tumeric (optional--I use it purely for the colour)



Combine everything but the sausages in a cup or other small vessel. Set aside.

Slit the sausage casings open with a paring knife. Extract the filling. Pull pieces of the filling off and roll into meatballs. Place in a bowl, add the seasoned flour and cover the bowl well with cling film. Shake until meatballs are evenly coated. Fry over a gentle heat until cooked though.

Buffalo meatballs with a spicy tomato and whisky dipping sauce

Ingredients:

500 g buffalo sausages
1 cup tomato ketchup
1/4 cup apple cider vinegar
1/4 cup whisky
2 tbs brown sugar
1 tbs Dijon mustard
1 tbs honey mustard
1 tbs sweet paprika
1 tbs chilli powder
1 tsp freshly ground allspice
1 tsp freshly ground cumin
1 tsp garlic powder
1 tsp onion powder
a generous grind of freshly ground black pepper
sea salt, to taste

Combine the tomato ketchup, apple cider, whisky, brown sugar, Dijon mustard, honey mustard, sweet paprika, chilli powder, allspice, cumin, garlic, onion powder, black pepper, sea salt and 1/4 cup of water in a small saucepan. Heat over a low flame until sauce starts to bubble. Simmer for 20 minutes, stirring frequently.



Meanwhile, prepare the meatballs by slitting open the sausage casings with a paring knife. Extract the filling and tear into portions. Roll each portion into a meatball. Fry over medium heat until cooked through.

Buffalo meatballs with a spicy coating

This is a simple recipe I came up with when introducing both my students and myself to buffalo. I wanted something simple, something the kids and I could knock together in the space of a few minutes. I ended up settling on a spice rub. You can use this spice rub on buffalo steaks, but we used it on meatballs made from buffalo sausages. The sausages can be ordered at any good butcher or poultry store, although you'll find some places might have them kicking around the freezer already. The sausages, at least at the places I go, come frozen in a one kilogram pack.

1 kilogram pack buffalo sausages, thawed
1/4 cup plain flour
1 tbs sweet paprika
1 tbs allspice
1 tbs black pepper
1 tbs sea salt
1 tsp white pepper
1 tsp chilli powder

Use a paring knife to slit the sausages open. Peel the skin away from the meat. Take a pinch of meat and roll it into a meatball with your hands. Repeat until all of the sausages are gone.

In a cup or other small vessel, combine the flour and spices. Dip the meatballs into the seasoned flour one by one, rolling them around to ensure they get an even coating.

Heat some oil in a fry pan. Cook the meatballs over a medium flame for 5-8 minutes.