An old-fashioned recipe for Norwegian Christmas sausages found on meny.no
Making home-made Christmas sausages like these is easier than you think! With this good old-fashioned recipe you will make sausages that tastes amazing. Enjoy them even in the weeks before Christmas. You can make them well in advance, they freeze very well.
A traditional German soup recipe found in“Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970
The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.
A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991
Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.
For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted
A soup recipe found in “Flavours of Hungary Recipes” a free E-book publiched by the Hungarian Agricultural Marketing Centre in 2009
Proper ingredients are necessary but not sufficient for full success. The Hungarian “art de la table” does not only cover the ingredients but also the method of preparation. The special flavours of the traditional Hungarian cuisine are produced by the combination of tasty ingredients of excellent quality with their specific mode of preparation.
A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980
One can find different recipes for soups like this throughout Scandinavia. In the old days, soup was often the only thing one could afford to make so it was important that it was hearty. The smoked sausages could be exchanged with cheap cuts of meat or poultry. Or in hard times, be left out completely, leaving the potatoes to save the day.
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 real classic British breakfast recipe found in a booklet published by gilde.no
It was somewhat strange to find such an utter British dish in a booklet from a Norwegian meat supplier, but so what. I’m a real sucker for a solid breakfast and always go for the full english when in Britiain. Continental is for sissies – Ted 😉