Recipe: Skillet Sausage and Rice

In October, CIRI donated more than 30 pounds of moose liver sausage left over from our fall Friendship Potlatches to the Alaska Native Medical Center (ANMC), which accepts donations of hunted and gathered foods. Nearly 70% of ANMC’s menu items are created using traditional ingredients and served to Alaska Native people receiving medical care at ANMC.

“Providing a taste of home is critical in the healing process,” said Amy Foote, executive chef and director of traditional foods at ANMC. “We see our patients relax and share stories of a time when they were well, out harvesting and spending time with loved ones. Traditional foods heal our patients; they are comfort, they are healing, they are home.”

This easy skillet sausage and rice recipe is inspired by the dish chef Amy and the Food and Nutrition Services team prepared for ANMC patients using CIRI’s donation of moose sausage. “Simple and delicious!” Chef Amy said. “We serve our moose liver sausage sliced and grilled with sautéed onion, bell pepper and minced garlic over sticky rice. If desired, top with a soft-boiled egg and let the yolk run into the rice for creamy richness.”

Yield: 4 servings


1 tablespoon olive oil
1 tablespoon butter
12 ounces smoked sausage (game meat, beef, pork or chicken), sliced
1 cup onion, diced
1 cup orange, red or yellow bell pepper
1 cup green bell pepper
2-4 cloves garlic, minced
1 1/4 cups white rice, uncooked
5 tablespoons tomato paste
1 1/4 cups chicken or vegetable broth
Seasonings and spices, to taste: salt, black pepper, paprika, cayenne pepper, hot sauce


  1. Heat butter and olive oil in a large nonstick skillet over medium-high heat. Sauté bell peppers and onions until tender-crisp, about 5 minutes.
  2. Add the garlic, sausage, salt, pepper and spices. Cook an additional 3-5 minutes until sausage is browned.
  3. Incorporate rice and tomato paste. Add broth and bring to a simmer. Turn heat to low, cover and cook 20-25 minutes until rice is tender.


  1. Bring 1 inch of water in a sauce pot to boil.
  2. Add egg(s) straight from the refrigerator to the pot. Cover and boil for exactly 6 minutes.
  3. After 6 minutes, remove the egg(s) from the pot. Place in an ice water bath or run under cold water until cool enough to peel.
  4. Top rice and sausage mixture with egg. Add a few dashes of your favorite hot sauce, if desired.

ANMC can accept most wild game meat and bones (caribou, moose, deer, sheep, goat and beaver) following these guidelines: must be whole, quartered or roasts; meat cannot be ground; most fish and seafood: must be gutted and gilled, with or without heads; seal meat and fat; and plants and berries: whole, fresh or frozen. Items may not be vacuum-sealed. If you are interested in donating any of these items or have questions about traditional foods being served at ANMC, visit the ANMC website