Venison Beer Sausage for Pizza

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Recipe by Luke Bruckert, Campfire Kitchen

Campfire Kitchen is a pizzeria located within Harbor Mountain Brewing Co, Sitka’s local brewery. Together, they collaborate on two of humanity’s most essential experiences—fresh craft beer and wood-fired pizza. This recipe features game, local smoked alder salt, and Harbor Mountain’s very own oatmeal stout, which adds an uncanny depth of sweetness. Campfire Kitchen brings an Alaska-forward focus in this venison beer sausage recipe, a local take on a classic spicy Italian sausage made to reflect a unique Sitka experience.

November 11, 2022

Ingredients

1 pound ground venison
1 pound ground pork (the fattier, the better)
3 tablespoons fennel seed
1 tablespoon red chili flakes
1 tablespoon minced garlic
1 tablespoon Alaska Pure Sea Salt Co. Alder Smoked Flake Sea Salt
½ cup of Harbor Mountain Oatmeal Stout

Preparation

Combine all ingredients in a mixing bowl and mix thoroughly until it all holds together. Rest the mix for 1 hour in the refrigerator. Fry up a small chunk in a frying pan to test the seasoning and adjust the batch as needed.

For pizza, pre-cook the sausage in the oven: divide into bite-sized chunks and bake on a baking sheet at 500° F until the pieces just begin to brown. Cool and refrigerate until you’re ready to top your pizza. You can also use this sausage base for breakfast patties or “links.” Just shape the sausage mix and fry in a frying pan. On the pizza, the sausage chunks will achieve a high level of caramelization, which is so damn satisfying!