A recipe from the free booklet “Mini Kokebok – Pølser”
(Mini Cook Book – Sausages) published by the
Norwegian Meat Information Office
It’s a myth that dishes baked in the oven are harder to cook than other dishes. The fact is that once you have completed the preparation, the dish makes itself. Sausages also have the advantage that they are quickly done. As you see, you have good reasons and try cooking sausages this way.
A cookbook featuring nothing but sausage recipes is the most natural
thing here in Norway, we eat the stuff like we’re afraid they’ll all
mysteriously disappear from the shop shelves over night
A barbecue recipe found in “Grillmat” (Grilled Food) in the“Kjøkkenbiblioteket” (The Kitchen Library) series published by Aventura Forlag in 1992
Meat and small new potatoes can be thread on the same skewer if the potatoes are boiled a little in advance. Beef can be grilled in the same way. If you have straight, small branches of rosemary, about 20 cm / 8 inche long, these can be used as skewers. Let them lay in water 2 hours before grilling, it makes for dramatic and unusual barbeque.