Reindeer Sausage & Eggs

First, slice 450 grams of smoked reindeer sausage into 1cm (1/2 inch) thick diagonal rounds. Finely dice the 100 gram small yellow onion, chop 2 tablespoons of fresh dill, and crack all 8 large eggs into a medium mixing bowl. Do not add seasoning to eggs at this stage.

Place a large 30cm (12 inch) cast-iron skillet over medium heat (175°C / 350°F). Add 1 tablespoon of unsalted butter, and once melted and foaming subsides, add the diced onion. Sauté for 3 minutes until soft and translucent, then add the sliced reindeer sausage. Cook for 5 minutes total, flipping slices halfway through with tongs, until sausage edges are crisp and light golden brown, with rendered fat coating the pan surface.

While the sausage cooks, add 60ml of whole milk, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper to the bowl of cracked eggs. Whisk vigorously with a wire whisk for 45 seconds until the mixture is fully combined, pale golden yellow, and has a thin, uniform consistency with no visible streaks of separate egg white.

Once the sausage is fully seared, reduce the stovetop heat to low (120°C / 250°F). Use a heatproof spatula to push the sausage and onion mixture to the outer edges of the skillet, leaving a 20cm (8 inch) wide empty well in the center of the pan. Add the remaining 2 tablespoons of unsalted butter to the center well, and wait 30 seconds for it to melt fully and coat the pan bottom.

Pour the whisked egg mixture directly into the buttered center of the skillet. Use a heatproof silicone spatula to slowly push the cooked edges of the egg toward the center of the pan every 15 seconds, for a total of 4 minutes, until the eggs form soft, creamy curds and are just set (no runny liquid remaining, but not dry or rubbery). Gently fold the sausage and onion into the eggs during the last 30 seconds of cooking.

Turn off the stovetop heat. Sprinkle the remaining 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and all 2 tablespoons of chopped fresh dill evenly over the top of the sausage and eggs. Divide the mixture evenly between 4 warm dinner plates, and serve immediately while hot.