I’ll tell you a dirty little secret:
Alaskans eat Rudolph.
And he is delicious.
There are lots of things that one can do with reindeer sausage, like serving it as an appetizer, putting it in a soup, or… eating it with breakfast! My favorite way to have this particular bit of Alaskan fare is in an omlet or breakfast scramble. This is a great way to use the stuff you have in your pantry and vegetable drawer and makes a satisfying savory breakfast that will leave you smacking your lips, savoring the deliciousness. In fact, it’s a variation of what I call my pantry scramble because it’s something delicious you can make without having to make a special shopping trip for it. Because it’s so convenient and delicious, I always make this when I have overnight visitors.
If you don’t have reindeer sausage where you live, I suppose you could substitute another ingredient in (after all, this is a pantry scramble, it’s made of whatever you happen to have on hand) like chicken or a different type of breakfast meat. Which brings to mind that one of the joys of this dish is that it will be different every time you make it.
A Jitterbean original
2 teaspoons olive oil or butter
1/2 yellow onion, diced
3 cloves garlic, minced
2 links reindeer sausage, sliced into medallions
1/4 cup sun-dried tomatoes cut into julienne
5-6 artichoke hearts (or one 7oz jar), rinsed, drained, and coarsely chopped
3-4 cups spinach, washed, stemmed, and coarsely chopped
4 eggs (if you want to reduce some saturated fat and cholesterol, use 4 egg whites and 2 whole eggs), beaten
Splash of milk
1/2 cup freshly grated asiago or gruyere cheese
2-3 tablespoons minced fresh herbs like basil or oregano (optional)
In a large nonstick pan, heat the olive oil over medium heat. Saute the onion and garlic until fragrant and slightly transparent, about 4 minutes. Add the sausage, sun-dried tomatoes, and artichoke hearts and cook until the sausage is getting browned and is heated through and the sun-dried tomatoes are getting soft. Stir in the spinach and cook, stirring frequently, until the spinach is wilted. Remove the contents of the skillet to a bowl (and don’t stress if you leave a few yummy bits behind in the pan).
Mix the milk and eggs and pour into the pan just used for cooking the filling. When the bottom of the eggs start to set (this won’t take long at all), stir the whole thing up with a spatula, scraping the bottom of the pan, and pour in your just-cooked veggies. Cook, stirring frequently, adding the cheese and herbs after a couple of minutes. When the eggs are thoroughly cooked, remove from the heat and serve immediately.