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Bison Sausage Tacos Recipe

Bison sausage taco.
Arthur Bovino

Bison sausage taco.

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.

Click here to see 8 Quick & Easy Taco Recipes.

Ready in
20 m


Prep Time: 10 minutes, Cook Time: 10 minutes


  • Simple salsa
  • 2 bison sausage links, preferably High Plains Bison
  • Corn tortillas
  • Lettuce, chiffonaded
  • 1 jalapeño, sliced thin
  • Cheddar, shredded
  • 1 lime, halved


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.

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.