Mrs. Ersland recently taught me how to cook some Norwegian cuisines that I could go home with. There were many cool foods but smalahove(sheep head) definitely......stood out of all the things she taught me how to make. I thought it would be cool to share the recipe. So here it is:
1/2 sheep head per person-
6 liters (quarts) water
1 1/2 kg (3 lbs) salt
2 dl (1 cup) sugar
2 1/4 teaspoons saltpetre
Singe head. Do not flay. Split lengthwise and soak in cold water at least 24 hourse, changing the water several times. Make brine by combining the ingredients and bringing to a boil. Dry the head well, then soak brine up to 72 hours. Smoke, then dry. Simmer the head in water until tender, about 50 minutes. Serve with boiled potatoes and mashed rutabagas.
Although this recipe might seem a little gross it is actually quite a common thing to eat in Norway. Not that I was able to eat it after making it! Xp
1/2 sheep head per person-
6 liters (quarts) water
1 1/2 kg (3 lbs) salt
2 dl (1 cup) sugar
2 1/4 teaspoons saltpetre
Singe head. Do not flay. Split lengthwise and soak in cold water at least 24 hourse, changing the water several times. Make brine by combining the ingredients and bringing to a boil. Dry the head well, then soak brine up to 72 hours. Smoke, then dry. Simmer the head in water until tender, about 50 minutes. Serve with boiled potatoes and mashed rutabagas.
Although this recipe might seem a little gross it is actually quite a common thing to eat in Norway. Not that I was able to eat it after making it! Xp