This type of sausage filling comes in a large number of variants, all using a ratio of about one part fat to two parts meat and blood. Unlike the scottish recipe, Norwegian recipes often call for specific parts of game animals, such as elk heart. The filled sausage can be smoked or cured, but will not keep as well as other cured sausages.
Put the meats in boiling water for five minutes, then remove all membranes and strings. Cut and boil off tallow; this takes 1-2 hours of simmering. Finely chop the meat, tallow, fat, onion and spices, then grind once. Stuff the casing with the filling and serve fried, boiled, smoked or cured.
Serving tip: The fresh filling can be fried without the casing, and served as "skrær" (scraps) with boiled potatoes.
Alternate spice mixes:
-Thyme and garlic
-yarrow, mint and cumin
-juniper berries and parsley (for game meats)
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|Serving Size: 1 sausage (1320g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 314.8mg||8 %|
|Total Carbohydrate 154.1g||45 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 151.1g|
|Protein 2.2g||3 %|
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Calories per serving: 577
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