Fry Bread & Buffalo Sausage Meatballs

Buffalo Chipotle Sausage Meatballs on Indian Fry Bread

Buffalo sausage with chipotle chilies is very flavorful, offering hints of smokiness and a terrific spicy kick. Southwestern or Native American ingredients are a natural pairing to this sausage. Here, the buffalo sausage is used to make baked sausage meatballs which are then served with Indian fry bread, avocado, and pickled squash.

Ingredients: (makes about 6 pieces of bread, 8-10 meatballs)

Pickled Summer Squash
1 cup Zucchini, small dice
1 cup Yellow Squash, small dice
1 cup Sicilian Squash, small dice
1-2 tablespoons Coarse Sea Salt
1 cup Apple Cider
1 cup Water
1 tablespoon Black Peppercorns
1 tablespoon Fennel Seeds
1 tablespoon Celery Seed
Salt to taste
1/2 cup Sugar

Indian Fry Bread
2 cups All Purpose Flour
1/2 tablespoon Baking Powder
1/4 teaspoon Salt
1 tablespoon Milk
2/3 cup Warm Water
1/2 cup Melted Shortening
Canola Oil

Meatballs
4 Buffalo Sausages with Chipotle Chilies, casings removed
3 slices of Brioche, crusts removed
1/4 cup Milk
1 small Onion
1 Egg

To Serve:
1 Avocado
2 tablespoons Mayonnaise

Directions:

Pickled Summer Squash

1. Place zucchini, yellow squash, and Sicilian squash in a shallow container. Sprinkle with salt and let it stand for about an hour. Rinse and drain.

2. Meanwhile, in a saucepan, combine apple cider, water, peppercorns, fennel seeds, celery seeds, salt to taste, and sugar. Bring to boil, then lower the heat and simmer for just a few minutes. Cool.

3. Place the squash in an air-tight container and pour the brine over. Refrigerate for at least a few hours before serving. (the pickled squash will keep in the refrigerator for several weeks).

Fry Bread
1. In a bowl, mix flour, baking powder and salt.

2. Add water, milk, and melted shortening. Mix until the dough forms a ball.

3. Knead by hand about 10 times until smooth.

4. Keep the dough in a bowl and cover with a damp cloth. Rest at room temperature for 30 minutes.

5. Heat oil in a deep fryer or deep saucepan.

6. Divide the dough into 6 equal portions. Roll each into a smooth ball and flatten by hand into a 1/3″ thick round on a floured surface.

7. Fry on both sides until golden (about 2 minutes per side).

Meatballs
1. Soak brioche cubes in milk. Put through a grinder along with onions.

2. In a bowl, mix the brioche-onion mixture, egg, and buffalo sausage together until the mixture is smooth.

3. Measure 1/4 cupfuls of sausage mixture, form a rounded shape using your hands, and place on a baking rack, lined with parchment paper and sprinkled with a cooking spray.

4. Bake the meatballs in the oven at 350 degrees for 20-25 minutes, until the meatballs are browned.

To Serve
1. In a food processor, blend the avocado with the mayonnaise.

2. Serve meatballs atop Indian fry bread and avocado puree, along with the pickled squash.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

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