Entree: Svalbard and Jan Mayen – National Cuisine – Reindeer Sausage (Fresh or smoked sausage made from ground reindeer meat blended with pork fat and Nordic seasonings)

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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (907 g) ground reindeer meat (or venison if unavailable)
- 8 oz (227 g) pork fatback or fatty pork shoulder, finely chopped
- 1 1/2 tsp (8 g) coarse sea salt
- 1 tsp (2 g) ground black pepper
- 1 tbsp (6 g) crushed juniper berries, lightly crushed
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground coriander (optional)
- 1 small onion, finely grated (about 3 oz (85 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1/4 cup (60 ml) ice water
- 1 tbsp (15 ml) neutral oil (for cooking)
- 4 ft (1.2 m) natural hog casings, soaked, rinsed, and flushed (or appropriate synthetic casings)

Show original ingredient measurements

- 2 lb (907 g) ground reindeer meat (or venison if unavailable)
- 8 oz (227 g) pork fatback or fatty pork shoulder, finely chopped
- 1 1/2 tsp (8 g) coarse sea salt
- 1 tsp (2 g) ground black pepper
- 1 tbsp (6 g) crushed juniper berries, lightly crushed
- 1 tsp (2 g) ground allspice
- 1 tsp (2 g) ground coriander (optional)
- 1 small onion, finely grated (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1/4 cup (60 ml) ice water
- 1 tbsp (15 ml) neutral oil (for cooking)
- 4 ft (1.2 m) natural hog casings, soaked, rinsed, and flushed (or appropriate synthetic casings)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If not pre-ground, cut cold reindeer meat and pork fat into 1-inch (2.54 cm) pieces, chill thoroughly, and grind through a medium plate into a chilled bowl. Keep mixtures cold at all times to maintain texture.
2. In a large bowl combine the ground meat and fat with the salt, pepper, crushed juniper, allspice, coriander (if using), grated onion, and minced garlic. Add the ice water and mix thoroughly by hand or with a stand mixer fitted with a paddle until the mixture is sticky and well blended, about 2–3 minutes.
3. Fit a sausage stuffer or use a stuffer attachment on a stand mixer, and slide the prepared casings onto the stuffing tube. Fill the casings with the sausage mixture, taking care not to overstuff. Twist into links of your desired size (about 4–6 oz (113 to 170 g) per link yields roughly 8–10 links).
4. To set the sausages, poach gently in simmering (not boiling) water at about 160–170°F (70–75°C) for 20–25 minutes until the internal temperature reaches 160°F (71°C). Remove and cool briefly.
5. Finish by lightly smoking the sausages for 1–2 hours for a traditional flavor, or pan-fry in 1 tbsp (15 ml) oil over medium heat until browned and cooked through, about 3–4 minutes per side. Serve hot with boiled potatoes, mustard, or lingonberry jam.

1. If not pre-ground, cut cold reindeer meat and pork fat into 1-inch pieces, chill thoroughly, and grind through a medium plate into a chilled bowl. Keep mixtures cold at all times to maintain texture.
2. In a large bowl combine the ground meat and fat with the salt, pepper, crushed juniper, allspice, coriander (if using), grated onion, and minced garlic. Add the ice water and mix thoroughly by hand or with a stand mixer fitted with a paddle until the mixture is sticky and well blended, about 2–3 minutes.
3. Fit a sausage stuffer or use a stuffer attachment on a stand mixer, and slide the prepared casings onto the stuffing tube. Fill the casings with the sausage mixture, taking care not to overstuff. Twist into links of your desired size (about 4–6 oz per link yields roughly 8–10 links).
4. To set the sausages, poach gently in simmering (not boiling) water at about 160–170°F (70–75°C) for 20–25 minutes until the internal temperature reaches 160°F (71°C). Remove and cool briefly.
5. Finish by lightly smoking the sausages for 1–2 hours for a traditional flavor, or pan-fry in 1 tbsp (15 ml) oil over medium heat until browned and cooked through, about 3–4 minutes per side. Serve hot with boiled potatoes, mustard, or lingonberry jam.