It’s buffalo week with Virtual Potluck! Ever cooked with buffalo meat or sausage? If you haven’t you’re going to have lots of recipes to try out now. Visit our host blog to see join in the potluck!

This buffalo came to us directly from The Buffalo Guys. The thing I liked most about the buffalo meat is that it’s lower in cholesterol and fat than other comparable meats. These buffalo are happy guys out roaming free on the range and no fillers or other nasty stuff to get in the way. The flavor is great and we used all of them in a variety of ways. Hot dogs went into some Mac and Cheese for the kids, Andouille sausage went into a Jambalaya and the Polish Sausage went in to the dish I’ll share with you below.

I opened up the packages and was taking some pictures and my daughter snagged a whole sausage for herself. She’s lucky she’s so darn cute.

All the meat we got was pre-cooked so it made it really easy to throw it in to pretty much any dish.

My favorite of all the dishes was definitely the polish sausage one that I did. Creamy mashed potatoes covered in a cooked cabbage, onion and sausage mixture and then topped with crispy apples. Textures complimented each other perfectly and even the kids loved it, cabbage and all.

Interested in trying some buffalo meat for yourself? The Buffalo Guys are offering 15% off any hot dog or sausage order in March if you use the VIRTUALPOTLUCK promo code when ordering online!

Polish Sausage with Smothered Cabbage and Mashed Potatoes

Ingredients

1 tablespoon vegetable oil
3/4 pound Polish sausage, cut into 1-inch pieces
4 cups chopped cabbage
1 onion, sliced thin
1 1/2 cups chicken stock
3/4 pound yellow-fleshed or russet (baking) potatoes
1/4 cup milk
1 tablespoon unsalted butter, cut into bits
1 apple, thinly sliced

Directions

In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 cups chicken stock and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender. Stir in the sausage.

While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 tablespoons hot water, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the sausage mixture on the mashed potatoes topped with apple.

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Foodplayer Linda

I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.

We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.

Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.