Chukchi-style Grilled Reindeer Sausages

Ingredients

In this Chukchi adaptation, we substitute the traditional Spišské párky sausages with reindeer meat, a staple in Chukchi cuisine. The seasonings are also adjusted to incorporate Chukchi flavors, enhancing the unique taste of the reindeer meat. Grilling is the preferred cooking method in Chukchi cuisine, as it imparts a smoky flavor reminiscent of the Arctic wilderness. We alse have the original recipe for Spišské párky, so you can check it out.

• 500g (1.1 lb) reindeer meat 500g (1.1 lb) reindeer meat
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 28g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the sea salt, ground black pepper, dried thyme, smoked paprika, garlic powder, and onion powder.
2. 2.
   Cut the reindeer meat into small pieces and add them to the bowl with the seasoning mixture. Mix well to ensure the meat is evenly coated.
3. 3.
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the seasoned reindeer meat onto skewers, leaving a small gap between each piece.
6. 6.
   Brush the grill grates with vegetable oil to prevent sticking.
7. 7.
   Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the sausages are cooked through and slightly charred.
8. 8.
   Remove the skewers from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Reindeer meat — Ensure the reindeer meat is fresh and of high quality. If reindeer meat is not available, you can substitute it with venison or lean beef.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before threading the meat to prevent them from burning on the grill.
• Serve the grilled reindeer sausages with lingonberry sauce or cranberry relish for a tangy accompaniment.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the seasoning mixture.
• For a smokier taste, use a charcoal grill instead of a gas grill.
• Leftover grilled reindeer sausages can be sliced and used in salads or sandwiches.

Serving advice

Serve the Chukchi-style Grilled Reindeer Sausages hot off the grill, accompanied by a side of lingonberry sauce or cranberry relish. They pair well with roasted root vegetables or a fresh green salad.

Presentation advice

Arrange the grilled reindeer sausages on a platter, garnished with fresh herbs such as thyme or rosemary. The rustic and smoky appearance of the sausages will be visually appealing.