Entree: United States – Alaska – Alaskan Reindeer Sausage

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 6 reindeer sausage links, approx. 1 lb (450 g) total
- 1 tbsp (15 ml) vegetable oil or canola oil
- 2 tbsp (28 g) unsalted butter
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 1 red bell pepper, sliced, about 6 oz (170 g) — optional for color and sweetness
- 1 tsp (2 g) crushed juniper berries (or 1/2 tsp ground juniper)
- 1 tsp (1 g) dried thyme (or 1 tbsp fresh thyme leaves, 3 g)
- 1/2 tsp (1 g) coarse black pepper
- 1/2 tsp (2 g) kosher salt, or to taste
- 1/4 cup (60 ml) beef or game stock (or water)
- 1 tbsp (15 ml) apple cider vinegar or fresh lemon juice
- 1 tbsp (15 ml) maple syrup or brown sugar (optional, to balance the tartness)
- 4 sturdy sourdough rolls, approx. 16 oz (450 g) total, for serving (optional)
- Dijon mustard or whole-grain mustard, for serving — 2 tbsp (30 g)
- Fresh parsley, chopped, for garnish (optional) — 1 tbsp (3 g)

Instructions

1. Preheat a large heavy skillet over medium-high heat. Pat the reindeer sausage links dry and prick them once or twice with a fork to prevent splitting.
2. Brown the sausages: add oil to the skillet and sear the sausages, turning occasionally, until browned on all sides (6–8 minutes). Remove sausages and set aside.
3. Caramelize the onions and pepper: reduce heat to medium, add butter to the same skillet. Add sliced onions and red bell pepper (if using), sprinkle with crushed juniper, thyme, salt and pepper. Cook, stirring occasionally, until deeply golden and softened (10–12 minutes).
4. Deglaze and finish: add the stock to deglaze the pan, scraping up browned bits. Return the sausages to the skillet, add maple syrup (if using) and apple cider vinegar. Cover and simmer gently for 6–8 minutes until sausages are cooked through and flavors meld.
5. Rest and assemble: remove sausages and let rest 2 minutes. Slice or serve whole over toasted sourdough rolls with caramelized onions, a smear of Dijon or whole-grain mustard, and a sprinkle of chopped parsley.
6. Serve hot as a rustic Alaskan entree alongside boiled potatoes, braised cabbage, or a simple green to keep the focus on the reindeer sausage.