Reindeer Sausage and Pasta
Brock Lindow, 36 Crazyfists
Reindeer sausage is a staple item in almost every Alaskan home. Lots of people just cut it up and serve it with cheese and crackers. I wanted to do something a little different. I love making spaghetti, and have a couple other money spaghetti recipes. This one gets the highest marks, though. It’s great to make ahead of wile for camping trips, or after a long day of fishing. I love this recipe because it's spicy and hearty—the way the reindeer sausage melds with the marinara gives it a unique flavor—almost a little barbequey.
Serves 4 to 6
Ingredients:
a. 8 ounces spicy Alaskan sausage
b. 8 ounces plain Alaskan sausage
c. Olive oil
d. 1 medium white or sweet onion, chopped
e. 1 pound mushrooms, sliced
f. Sea salt
g. 16 ounces angel hair pasta
h. One 16-ounce jar marinara sauce
i. Sriracha hot chili sauce
j. Grated parmesan cheese
Preparation:
Slice the sausages into 1/2-inch slices.
In a large skillet, pour a little olive oil and start browning the sausage slices over medium-high heat. Add the onions and sauté with the sausage. Add the sauté and mushrooms for a minute or so. Turn down the heat to medium-low.
Boil some water, add olive oil and sea salt, and cook angel hair pasta .4 to 6 minutes or until al dente.
Add the marinara sauce to the skillet. Add Sriracha sauce to taste (HOT!).
Drain the pasta and add to the skillet. Sprinkle top with Parmesan cheese and serve. Serve with Marietta Old Vine Lot 49 red wine, garlic bread, and a green salad.
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