Entree: Bouvet Island – Central Culinary Region – Reindeer Sausage with Lingonberry (Smoked reindeer sausages pan-seared and served with a tart lingonberry sauce and buttered potatoes)

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 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 reindeer sausages, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced
- 1 lb (454 g) small waxy potatoes, scrubbed
- 1 cup (120 g) fresh or frozen lingonberries
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (30 ml) water
- 1 tsp (5 ml) fresh lemon juice
- 1 tsp (2 g) crushed juniper berries (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Place potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender 15–20 minutes; drain and toss with 1 tbsp (14 g) butter, salt and pepper; keep warm.
2. While potatoes cook, heat 1 tbsp (15 ml) oil in a large skillet over medium heat; add sausages and brown evenly, turning occasionally, until cooked through about 12–15 minutes; transfer to a plate and keep warm.
3. In the same skillet, add 1 tbsp (14 g) butter and the sliced onion; sauté over medium-low heat until softened and beginning to caramelize, about 8–10 minutes; season with a pinch of salt and pepper and keep warm with the sausages.
4. For the lingonberry sauce, combine lingonberries, sugar, water and crushed juniper berries in a small saucepan; bring to a simmer over medium heat and cook until berries burst and sauce thickens, about 8–10 minutes; stir in lemon juice and adjust sweetness with more sugar if desired.
5. To serve, arrange sausages with a spoonful of caramelized onions, a generous drizzle of lingonberry sauce, and a portion of buttered potatoes; garnish with chopped parsley.