Cast Iron Elk Sausage with Crabapple

Cast Iron Elk Sausage with Crabapple

Cast Iron Elk Sausage with Crabapple

For specialty meats in the Calgary area look no further than Bon Ton Meats. They have an amazing selection of bison, elk, venison, duck etc. As it so happens Bon Ton also has lovely crabapple trees out front! Walking up to the store my husband noticed them and since the apples were ripe he picked one and said they were heavenly – identical to the kind he had during his childhood. My husband complimented Greg (Bon Ton’s owner) on the apples and Greg said to feel free to take as many as we want. While hubby giddily went to pick more this got me thinking – I should pair those crabapples with a great cut of meat. Pork was an obvious choice, but I was in Bon Ton which meant I could do something much more special. What about a sausage? Better yet, what about elk sausage? And that’s how this dish came to be.

Cast Iron Elk Sausage with Crabapple
 
Prep time

Cook time

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Author:
Recipe type: Main
Serves: 4

Ingredients
  • 4 elk sausage, sliced into large 1 inch pieces.
  • 15 Crabapples, cut into quarters and cored (2 regular Granny Smith, sliced, can be substituted)
  • ½ to ¾ cup onion, sliced ⅛ to ¼” thick
  • 1 healthy pinch of dried marjoram
  • fresh ground Kirkland pink Himalayan sea salt, to taste
  • fresh ground Kirkland Tellicherry pepper, to taste
  • 1 teaspoon + ½ teaspoon canola oil
  • ⅓ cup dry white wine

Instructions
  1. Over high heat, warm a cast iron pan until it is very hot, wipe/spray a ½ teaspoon of canola oil onto it and then quickly fry the sausage for a few minutes, stirring every 20 seconds so it doesn’t burn. The goal is to quickly brown the sausage on several sides without overcooking and drying it out. In fact the sausage should remain slightly pink inside as elk is very lean.
  2. Remove the sausage from the pan and set aside.
  3. Reduce the heat to medium-high and then add the remaining 1 teaspoon of oil to the pan and fry the onion for a few minutes or until it begins to brown and caramelize.
  4. Add the Crabapple quarters and marjoram and fry until the apple starts to slightly soften. Do not cook long as we do not want the apples to get mushy.
  5. Add the white wine and continue to cook until the majority of the wine has evaporated.
  6. Season to taste with the salt and pepper.
  7. Add back in the elk sausage, quickly stir it in and serve immediately.

 

 

Cast Iron Elk Sausage with Crabapple

Cast Iron Elk Sausage with Crabapple