Appetizer: Canada – Northwest Territories – Wild Game Sausage Skewers

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 small wild game sausage links (caribou or moose), approx. 1 lb (454 g)
- 2 bell peppers (1 red, 1 yellow), about 10 oz (280 g), cut into 1‑inch (2.5 cm) pieces
- 1 large red onion, about 10 oz (280 g), cut into wedges
- 8 oz (225 g) cremini mushrooms, halved if large
- 2 tbsp (30 ml) canola oil
- 1 tbsp (15 ml) maple syrup or birch syrup
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) crushed juniper berries (lightly crushed with a mortar and pestle)
- 1 tsp (1 g) dried thyme
- 1/2 tsp (2 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 12 wooden skewers, soaked in water 30 minutes
- Optional garnish: 2 tbsp (8 g) chopped fresh parsley or a few fresh spruce tips, and lemon wedges for serving

Instructions

Short Description:
Skewered bites of local caribou or moose sausage grilled with peppers, onion, and mushrooms and brushed with a lightly sweetened, juniper‑spiced glaze. Served hot as a smoky, savory starter for sharing.

Regional Notes:
This Northern Canadian version emphasizes sausages made from local game (caribou or moose) and a simple spice profile featuring crushed juniper berries and spruce‑like aromatics common in the Northwest Territories. The result is more game‑forward and pine‑tinged than typical pork or beef sausage skewers found elsewhere.

1. Preheat a gas or charcoal grill to medium‑high (about 400°F / 200°C). If using a grill pan indoors, heat over medium‑high.
2. In a small bowl combine canola oil, maple or birch syrup, lemon juice, crushed juniper berries, dried thyme, smoked paprika, salt, and pepper; whisk to make a loose glaze.
3. Cut each sausage link into 3 bite‑sized pieces (about 1 inch / 2.5 cm). Toss sausage pieces, bell pepper pieces, onion wedges, and mushrooms in a shallow bowl with half the glaze to coat.
4. Thread ingredients onto soaked skewers, alternating sausage, pepper, onion, and mushroom until each skewer has 4–5 pieces; reserve any extra vegetables for serving.
5. Oil the grill grates lightly. Place skewers on the grill and cook 8–10 minutes, turning every 2–3 minutes, brushing with remaining glaze each turn, until vegetables are charred in spots and sausages are heated through. Aim for an internal temperature of 160°F (71°C) for fully cooked sausage.
6. Transfer skewers to a platter and let rest 2 minutes. Sprinkle with chopped parsley or spruce tips if using and serve with lemon wedges and mustard or a tart berry relish on the side for dipping.