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 . Winter 2018 50