Fresh Reindeer Sausages with Potato Cream and Nordic Salsa Verde
Servings (2 sausage coils)
Ingredients:
Reindeer Sausages:
Natural pig or sheep casings
1 tablespoon whole spices (fennel seeds, coriander, and pepper)
800 g / 1.76 lbs reindeer meat, thigh meat in pieces
1 tablespoon flaky salt
200 g / 7.05 oz beef fat in pieces
1 egg white
2 baked garlic cloves
1 tablespoon pink peppercorns
2 long sturdy rosemary sprigs or wooden skewers to hold the sausage coils together
Oil + butter for frying
A little fresh rosemary
Potato Mash:
400 g / 14.11 oz almond potatoes
2.5 dl / 1.06 cups whole milk
100 g / 3.53 oz butter
Salsa Verde:
1 stalk celery
A small handful of parsley
0.5 dl / 0.21 cups grilled lemon, juice
1 teaspoon lemon zest
0.5 shallot
0.5 dl / 0.21 cups olive oil
Instructions:
Reindeer Sausages:
Soak the casings in lukewarm water for a couple of hours before stuffing the sausages.
Toast the spices in a dry, hot pan and crush them into powder using a mortar or spice grinder.
Sprinkle salt over the meat and beef fat, then run through a meat grinder for coarse mincing.
Add egg white, spices, and baked garlic.
Sift pink peppercorns through a coarse flour sifter into the meat mixture, blend well.
Thread the casings onto the sausage stuffer and fill with the mixture, leaving some extra casing at the ends.
Make sausage coils and secure them with rosemary sprigs.
Heat a skillet to medium heat, add oil, butter, and rosemary, place the sausages in, and cook for about 5 minutes on each side.
Potato Mash:
Peel the potatoes and cook until tender.
Drain the water and let the potatoes steam off.
Press the potatoes through a sieve.
Gently warm the mashed potatoes, add milk and butter, and whip into airy mashed potatoes.
Salsa Verde:
Slice the celery stalk, roughly chop the parsley, mix with lemon juice, zest, shallot, and olive oil.
Assembly:
Serve sausages on mashed potatoes topped with salsa verde.
