Entree: United States – Alaska – Reindeer Sausage

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 6 reindeer sausage links, approx. 1.5 lb (680 g)
- 1.5 lb (680 g) baby Yukon Gold potatoes, halved if large
- 2 tbsp (30 ml) vegetable oil, divided
- 2 tbsp (30 g) butter, divided
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 8 oz (225 g) mixed wild mushrooms (porcini/chantarelle/shiitake or cremini), cleaned and sliced
- 3 cloves garlic, minced (approx. 1 tbsp / 9 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper, plus more to taste
- 1 tsp (2 g) smoked paprika (optional, for a hint of smoke)
- 1 cup (240 ml) low-sodium chicken or beef broth
- 1/2 cup (120 g) whole-berry cranberry sauce or fresh cranberries cooked down with 2 tbsp (25 g) sugar
- 2 tbsp (30 g) whole-grain mustard
- 1 tbsp (15 ml) apple cider vinegar
- 4 cups (120 g) baby arugula or mixed greens
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- Salt and black pepper to taste

Instructions

Short Description:
Pan-seared or grilled reindeer sausage links served as a hearty Alaska-style main with roasted Yukon Gold potatoes, sautéed wild mushrooms and caramelized onions, and a tangy cranberry-mustard sauce. This plate provides protein, starch, and a bright vegetable accompaniment to stand alone as a meal.

Regional Notes:
This Alaskan version uses reindeer sausage (reindeer meat often mixed with pork or beef) seasoned simply with garlic and black pepper, then pan-fried or grilled to develop a good sear. Serving with local flavors such as cranberries (or other northern berries), mushrooms, and roasted root vegetables reflects traditional Alaska ingredients and contrasts with more generic sausage preparations.

1. Preheat oven to 425°F (220°C). Toss the halved Yukon Gold potatoes with 1 tbsp (15 ml) vegetable oil, 1/2 tsp (2.5 g) kosher salt, and 1/2 tsp (1 g) black pepper. Spread in a single layer on a rimmed baking sheet and roast 25–30 minutes, turning once, until golden and tender.
2. While potatoes roast, make the cranberry-mustard sauce: in a small saucepan over medium heat combine the cranberry sauce (or cooked fresh cranberries), whole-grain mustard, apple cider vinegar, and 1/2 cup (120 ml) broth. Bring to a gentle simmer and cook 5–7 minutes until slightly thickened; taste and adjust salt, pepper, or a pinch of sugar if needed. Keep warm on low.
3. Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 tbsp (15 ml) vegetable oil. Pat the reindeer sausage links dry and prick each link once or twice with a fork to prevent bursting. Add sausages in a single layer and sear, turning occasionally, about 10–12 minutes total, until nicely browned and cooked through (internal temp ~160°F / 71°C). Remove sausages to a plate and tent with foil to rest.
4. In the same skillet, reduce heat to medium and add 1 tbsp (14 g) butter. Add the sliced onion and cook, stirring occasionally, about 8–10 minutes until soft and caramelized; if onions brown too quickly, lower the heat and add a splash of broth to deglaze.
5. Push onions to one side of the pan, add remaining 1 tbsp (14 g) butter and the sliced mushrooms. Sauté mushrooms 4–6 minutes until liquids evaporate and edges brown. Add the minced garlic, smoked paprika (if using), and remaining 1/2 tsp (2.5 g) salt; cook 30–60 seconds until fragrant. Pour in remaining broth (about 1/2 cup / 120 ml) and stir to deglaze, scraping up browned bits; simmer 1–2 minutes until reduced slightly. Stir onions and mushrooms together and remove from heat.
6. In a small bowl toss the baby arugula or mixed greens with chopped parsley, lemon juice, a pinch of salt and pepper, and 1 tbsp (15 ml) olive oil if desired (optional — arugula can be left plain for peppery contrast).
7. Reheat sausages briefly if needed in the skillet or on a hot grill for 1–2 minutes per side to refresh the sear. Slice each sausage diagonally into 2–3 pieces for easier plating, if desired.
8. To serve, divide roasted potatoes among 4 plates (about 3–4 oz / 85–115 g potatoes per plate), spoon a generous portion of the mushroom-onion mixture alongside, place 1–2 whole sausages or the sliced pieces atop or beside the vegetables, and spoon 2–3 tbsp (30–45 ml) cranberry-mustard sauce over the sausages. Add a small pile of dressed arugula on the side for brightness.
9. Garnish with a sprinkle of chopped parsley and an extra grind of black pepper. Serve hot.