Elk Sausage Dogs
The soul of these sandwiches are the toppings used for each
of them. For that reason I will give you the recipes to create
this and you can use them for any other meal or sandwich you
would like to enjoy.
Ingredients
3 elk sausages
Pickled eggplant
Salsa criolla
Tomato tapenade
Tomato Tapanade
2 tomatoes, chopped
½ cup of black olives
½ cup of green olives
1 teaspoon of peeled garlic
1 cup of extra virgin olive oil
A pinch of cayenne
Preparation
Place all the ingredients in a
food processor but just use the
pulse mode. We don’t want a
complete paste as a tapenade,
we want to feel some texture.
If you have good knife skills,
simply chop everything small
dice and add the oil and
cayenne at the end.
Place in a container and keep
refrigerated.
Pickled Eggplant
1 big eggplant sliced into
“steaks”
1 table spoon of coarse salt
Water 2 cups
White Vinegar 1 cup
Bay leaves
Peppercorns
Canola oil (to need)
2 sliced garlic cloves
Chilli flakes 1 tea spoon
1 half litre container (can be a
jar or a plastic container)
Preparation
1. Boil the water and the
vinegar with the coarse salt.
2. When the water is boiling
add the sliced eggplants and
let them boil for around 4/5
minutes. Over-cooking will
cause the eggplants to loose
the desired consistency.
4. Retire the eggplants from
the water and set aside to dry.
5. In a jar or container, place
a bit of the oil, peppercorn,
chilli flakes and garlic and lay
one eggplant steak as a base.
Repeat this process until the
jar is full, one eggplant steak,
oil, leaves, garlic and chilli
flakes, more oil, etc.
6. When your jar is full, let it
rest for 3 days in the fridge
and your eggplants are ready
to eat.
Salsa Criolla
2 red bell peppers
2 green peppers
1 white onion
1 red onion
4 peeled garlic cloves
2 cups of canola oil
1 cup of white vinegar (You
can use any type of vinegar
here. I choose white to retain
the colour of the sauce)
Salt.
Pepper.
Preparation
1. Chop everything and put it
in a bowl
2. Add the salt and the pepper
and mix thoroughly
3. Add the oil and vinegar and
stir
The salsa criolla is a cold sauce
and you don’t need to cook the
ingredients.
The flavours will develop more
after a few days but also tastes
great right away. You may
also add some herbs to give
some direction, thyme is my
favourite.
To Serve
1. You can cook your sausages
as you wish. Personally,
grilling is always the best
option but also can be in a pan
with low heat or an oven at
400°F for 15 minutes.
2. For the spread you can use
any regular condiments. I love
to use an olive oil based mayo.
3. Then place a leaf of lettuce
and top one with chopped
pickled eggplants, another one
with the tapenade and the last
with the salsa criolla as shown
in the photo.
Wild Guide
. Fall 2017
52