Entree: Canada – Northern Canada – Reindeer Sausage (Pan-seared or smoked sausages made from reindeer meat, a hearty Northern Canadian staple)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Total 50 min

Ingredients

- 1 lb (454 g) reindeer sausage, about 4 links
- 2 tbsp (30 ml) butter, divided
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 cloves garlic, minced (about 6 g)
- 1 lb (454 g) potatoes, peeled and quartered
- 1/2 lb (225 g) carrots, peeled and chopped
- 1/4 cup (60 ml) milk, warmed
- 2 tbsp (30 g) butter for mash
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, plus more to taste
- 1 tbsp (15 ml) vegetable oil (if needed for searing)
- 2 tbsp (30 g) lingonberry jam or maple syrup for serving (optional)
- 1 tbsp (4 g) chopped fresh parsley for garnish

Instructions

1. Place potatoes and carrots in a pot of cold salted water. Bring to a boil and simmer until tender, about 15–20 minutes. Drain well.
2. Meanwhile, heat 1 tbsp (15 ml) butter in a large skillet over medium heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until deeply caramelized, about 15–20 minutes. Stir in minced garlic for the last minute, then remove onions to a bowl.
3. In the same skillet, add remaining 1 tbsp (15 ml) butter and a little vegetable oil if needed. Add reindeer sausages whole and sear over medium-high heat, turning occasionally, until browned on all sides and heated through, about 8–10 minutes. If sausages are raw, ensure internal temperature reaches 160°F (71°C).
4. Mash the drained potatoes and carrots with warmed milk and 2 tbsp (30 g) butter until smooth. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper, adjusting to taste.
5. To serve, spoon mashed root vegetables onto plates, top with seared reindeer sausages and a heap of caramelized onions. Add a dollop of lingonberry jam or a drizzle of maple syrup if using, and garnish with chopped parsley.