Welcome to JayPo’s Penalty Boxed Lunch, where we explore food from around the country! This week’s 18th official entry comes to us from the last frontier. No not space (that’d be cool, huh?), but rather Alaska (maybe just as wild as space). What is more Alaskan than a reindeer sausage, right?
Food History and How I Made it!
Hard to define a history here when there isn’t much out there on the internets to explain it. The North American Caribou (or reindeer) is native to Alaska and not all have a red nose or can fly. These guys can get to 250lbs in size and have been used for food, clothing and shelter by those indigenous to Alaska for millennia. Naturally you are going to find many ways to serve reindeer, but popularly meat tube form is enjoyed by a lot of folks. Much like any sausage, it is commonly paired with peppers and onions and served on a long roll. I didn’t stray too far from comfort and cooked it up the same way. It was tasty, but I’d definitely follow Phrozen’s advice below and add some bacon fat either in the cooking process or wrapping that bad boy.
What Does A Local Think? (thanks to Phrozen!)
Do you think reindeer sausage sandwich represents your state accurately?
We are the only state with reindeer, as far as I know, so hard to go wrong.
How do you make your sandwich?
Would have added far fewer peppers and onions, and wrapped the sausage in bacon, serve on a standard hoagie roll like you did.
How did I do?
Hard to say without a taste, but 8/10?
Where do you order your favorite reindeer sausage sandwich?
I order at the Pump House Restaurant or Brewster’s Bar and Grill. Silver Gulch Brewery also does a good one. All three in Fairbanks, not sure I’m qualified to comment on Anchorage or other places.
