Appetizer: Canada – Yukon (Northern Canada) – Caribou Sausage Skewers

Serving Size: 6

Approximate Time

Prep 20 min

Cook 12 min

Additional 15 min

Total 40 min

Ingredients

- 6 caribou sausages, approx. 1.5 lb (680 g) total, cut into 1-inch (2.5 cm) pieces
- 1 small red onion, cut into 12 wedges
- 1 red bell pepper, seeded and cut into 12 pieces
- 2 tbsp (30 ml) canola oil
- 2 tbsp (30 ml) spruce-tip infused honey or wildflower honey
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) soy sauce (or tamari)
- 2 cloves garlic, minced
- 1 tsp (2 g) crushed juniper berries (or ground juniper)
- 1 tsp (1 g) dried thyme or wild thyme
- 1/2 tsp (2.5 g) smoked sea salt or kosher salt
- 1/2 tsp (1 g) freshly cracked black pepper
- 8–12 wooden skewers, soaked in water 30 minutes (or metal skewers)
- Fresh spruce tips or chopped fresh parsley for garnish (optional)

Instructions

Short Description:
Skewered pieces of caribou sausage seasoned with traditional Yukon flavors, quickly grilled or roasted until caramelized and served as a shareable starter. Bright spruce-tip garnish and juniper-scented glaze highlight the meat's natural character.

Regional Notes:
This Yukon version uses local aromatics like crushed juniper and spruce-tip sweetness to complement caribou, reflecting northern foraging traditions. The sausages are simply seasoned and grilled or roasted to concentrate their natural game flavor rather than masking it with heavy sauces.

1. If using wooden skewers, soak them in water for at least 30 minutes. Preheat grill to medium-high (about 400°F / 200°C) or preheat oven broiler with rack 6 inches (15 cm) from heat.
2. In a medium bowl whisk together canola oil, spruce-tip honey, lemon juice, soy sauce, minced garlic, crushed juniper, dried thyme, smoked salt, and black pepper to make a glaze.
3. Add the cut caribou sausage pieces, red onion wedges, and bell pepper pieces to the bowl and toss to coat evenly. Let marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated).
4. Thread sausage, onion, and pepper onto skewers, leaving a little space between pieces so heat circulates; plan for 12 skewers total (about 2 skewers per person).
5. For grilling: place skewers on the preheated grill and cook 10–12 minutes, turning every 2–3 minutes and brushing with remaining glaze, until sausage edges are browned and vegetables are tender. For oven broiling: arrange skewers on a foil-lined baking sheet and broil 8–10 minutes, turning once and brushing with glaze, until caramelized and cooked through.
6. Transfer skewers to a platter, brush once more with any leftover glaze, and garnish with fresh spruce tips or chopped parsley if using. Serve hot as an appetizer, 2 skewers per person.