To paraphrase the Talking Heads, "And you may find yourself with a bison sausage pack, and you may find yourself in strange cooking situation, and you may find yourself behind the edge of a large outdoor grill, and you may find yourself in a beautiful house, with a beautiful
wife, and you may ask yourself, how do I make bison sausage tacos?"
Well, you might. I did, and while I make no claims to making authentic bison sausage tacos the way my Mexican grandmother did, I can tell you that if you should find yourself with a package of bison sausage, this would be an excellent way for you to use them — if you wanted to make tacos... and listen to the Talking Heads.
Prep Time: 10 minutes, Cook Time: 10 minutes
Make your simple salsa (and just to reiterate, always use fresh tomatoes for maximum effect — not those stragglers at the bottom of the drawer — makes a hell of a difference.) Get the grill hot. Hot! Throw those links on for 5-6 minutes on each side. You want them with grill marks, but still juicy. While this is happening you can steam your corn tortillas — in a wet paper towel in the microwave for a half minute is quick, dirty, and effective.
I like the tortillas crispy, but steaming them first makes them taste more fresh to me so that's my first step. Warm a pan on medium-heat, wipe it with vegetable oil, toss the tortillas in there for about a minute, flip, repeat.
Remove the sausages from the grill and let rest a minute. Meanwhile, you can use this time to chiffonade the lettuce and slice the jalapeño. Slice the sausage then layer your tacos. Add the cheese. Give a spritz of lime. Same as it ever was: awesome bison sausage tacos. Take that, Bobby Flay.