Grilled Alaska Reindeer Sausage: The Ultimate Street Food Recipe

Introduction

If you have ever wandered the chilly streets of downtown Anchorage, you know that the scent of grilled Alaska reindeer sausage is unmistakable. It is a savory, smoky aroma that promises warmth and comfort, usually accompanied by the sizzling sound of onions and peppers hitting a hot griddle. Reindeer meat offers a unique profile—leaner than beef but richer than pork, with a mild game flavor that pairs perfectly with the char of a grill. Using an Arteflame grill for this recipe elevates the experience entirely; the center grate provides the high heat needed to get that signature snap on the casing, while the flat cooktop allows you to caramelize a mountain of onions and peppers simultaneously. This recipe brings that authentic Alaskan street food experience right to your backyard, creating a rustic meal that is as fun to cook as it is to eat. Whether you are hosting a winter barbecue or a summer cookout, these savory sausages are a crowd-pleaser that requires minimal effort for maximum flavor payoff.

Ingredients

The Essentials

• 4-6 Alaska Reindeer Sausages (often a blend of reindeer, pork, and beef)
• 2 Large Yellow Onions, sliced into strips
• 1 Red Bell Pepper, sliced into strips
• 1 Green Bell Pepper, sliced into strips
• 3 tbsp Unsalted Butter
• 2 tbsp Olive Oil
• 6 Sturdy Hot Dog Buns or Hoagie Rolls
• Salt and Black Pepper to taste
• Coca-Cola (optional, for caramelizing onions)
• Stone-ground Mustard (for serving)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. You want to aim for a medium-high heat.
2. Allow the flat cooktop griddle to heat up. The area closest to the center will be the hottest (for searing), while the outer edges will be cooler (perfect for slow cooking vegetables).
3. Scrape the cooktop clean and apply a thin layer of vegetable oil to season the surface before adding any food.

Step 2: Caramelize the Vegetables

1. Melt the butter with the olive oil on the flat cooktop surface, slightly away from the direct center heat.
2. Toss the sliced onions and bell peppers onto the oiled surface.
3. Season generously with salt and pepper.
4. Grill the vegetables, turning them occasionally with a spatula. If you want that authentic street-vendor sweetness, splash a little Coca-Cola over the onions as they cook.
5. Continue cooking until they are soft, golden brown, and caramelized, then move them to the cooler outer edge to keep warm.

Step 3: Grill the Reindeer Sausage

1. Place the reindeer sausages on the flat cooktop, closer to the center where the heat is higher.
2. Sear the sausages on all sides. You are looking for a deep brown color and a skin that looks tight and ready to snap.
3. Rotate frequently to ensure even heating. Reindeer sausage is typically precooked, so you are primarily heating it through and developing texture.
4. Avoid piercing the skin with a fork, as this will release the delicious juices and dry out the meat.

Step 4: Toast the Buns

1. Split your buns open and brush the insides lightly with butter or a bit of the oil from the vegetable pile.
2. Place the buns face down on the grill for 30 to 60 seconds.
3. Watch them closely; you want a light golden toast, not a char. Toasting the bun adds texture and helps it hold up to the juicy sausage and toppings.

Step 5: Assembly

1. Remove the buns and sausages from the grill.
2. Place a grilled reindeer sausage into each toasted bun.
3. Heap a generous amount of the caramelized onion and pepper mixture on top.
4. Finish with a zigzag of stone-ground mustard or your favorite condiments.

Tips

Cooking game meat, even in sausage form, requires a bit of attention to detail to ensure it remains juicy and flavorful. First and foremost, resist the urge to slash or score the sausages before grilling. While this is common with cheap hot dogs, doing so with reindeer sausage allows the fat and moisture to escape, resulting in a dry, crumbly texture. You want the casing to burst only when you take that first bite. Secondly, manage your heat zones on the Arteflame effectively. If the sausages are browning too quickly on the outside but are still cold in the middle, move them toward the outer ring of the cooktop. This acts as a warming zone, allowing the internal temperature to rise gently without burning the exterior. Finally, for the vegetables, patience is key. Low and slow on the outer ring yields the sweetest caramelized onions.

Variations

While the classic onion, pepper, and mustard combination is the gold standard for Alaska reindeer sausage, the versatile nature of the meat allows for several delicious variations. You can easily adapt the flavor profile to match your mood or the season. Since reindeer meat is lean, it handles rich, creamy, or spicy toppings exceptionally well without becoming overly heavy. Here are a few ways to mix things up on your grill:

• The Spicy Alkan: Add sliced jalapeños to the onion mix and top with Sriracha mayo instead of mustard.
• The Breakfast Dog: Top the grilled sausage with a fried egg (cooked right on the Arteflame flat top) and a slice of cheddar cheese.
• The Cheesy Melt: Slit the sausage lengthwise (butterfly style) near the end of cooking and melt a slice of Havarti or Swiss cheese directly on top.
• The BBQ Style: Skip the mustard and top with coleslaw and a smoky BBQ sauce.
• The Hunter’s Style: Sauté mushrooms with the onions and top with a horseradish cream sauce.

Best pairings

To round out this meal, you want sides and drinks that complement the smoky, savory richness of the sausage without overpowering it. Reindeer sausage is robust, so it needs partners that can hold their own. Think of classic barbecue sides but with a rustic twist. Texture is also important here; crunchy sides offer a nice contrast to the soft bun and tender meat. Here are some of the best pairings to serve alongside your grilled feast:

• Beverage: An Alaskan Amber ale or a rich porter pairs beautifully with the gamey notes of the meat.
• Side Dish: A warm German potato salad with bacon and vinegar dressing cuts through the richness of the sausage.
• Vegetable: Grilled corn on the cob, charred directly on the Arteflame and slathered with chili lime butter.
• Snack: Kettle-cooked potato chips for that necessary salty crunch.

Conclusion

Grilled Alaska Reindeer Sausage is more than just a meal; it is a culinary transport to the rugged, beautiful landscapes of the North. By using your Arteflame grill, you replicate the authentic street-vendor style that makes this dish legendary. The combination of the smoky, snapping sausage with the sweet, soft caramelized onions creates a texture and flavor profile that is hard to beat. It is simple enough for a weeknight dinner yet unique enough to impress guests at a weekend barbecue. Once you master the heat zones and the caramelization process, this recipe will likely become a permanent fixture in your outdoor cooking rotation. So fire up the grill, grab a cold drink, and enjoy a true taste of the wild.