Tonight, we’re having ‘Stekte morrpølse med kålstuing.’ This style of morrpølse is popular in the forests of eastern Aust-Agder. Traditionally, this was made with moose meat, but since I cannot find that in Virginia, I substituted Elk meat. One can also use ground beef and it will turn out just fine!
Aust-Agder stekte morrpølse:
– 2lbs ground moose/elk/beef
– 1 tsp black pepper
– 1/2 tsp allspice
– 1/4 tsp ground nutmeg
– 1 tsp ground ginger
– 2 tsp salt
– 3 Tbsp flour
– 1/2 cup water
– 1 stick butter (115g)
– 1 small white onion, diced
1.) Mix the black pepper, allspice, nutmeg, ginger, & salt into the ground meat by hand.
2.) In a bowl, mix the flour into the water until smooth. Add the flour/water slurry into the meat and continue to incorporate by hand.
3.) Form meat into cylinders about 2 inches thick. Slice the cylinders of meat into slices approximately 3/4in-1in thick, or about the width of your thumb.
4.) Heat the butter in a frying pan over medium to medium-high heat. Place the sausage slices into the butter and fry until browned on all sides. Remove and set aside. Cool the rest in batches.
5.) When the sausages are all browned, pour in 1 Cup of water to deglaze the pan. Add the diced onion to the pan and give the mixture a good stir.
6.) Add the reserved sausages to the pan and stir to coat with the butter and onion mixture. Simmer for 15min on medium heat to finish cooking the sausages through the middle. This will also allow time to finish your side dishes. (Creamed cabbage in my instance)
by ual763