Apple and Sauerkraut Sausage Skillet / Eple, Sauerkraut og Pølse Panne

A guick German type dinner recipe found in
“The Quick & Eary Armour Cookbook” published by
Benjamin Company-Rutledge Books in 1980Apple-n-Sauerkraut-Sausage_thumb2

Bratwürst, sauerkraut and apples. It doesn’t get much
more German than that.

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German PotatoSoup / Tysk Potetsuppe

A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
German PotatoSoup / Tysk Potetsuppe

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.

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Sausages with Mustard Mash and Red Onion Gravy / Pølser med Sennepsmos og Rødløksaus

Classic British comfort food found on goodhousekeeping.com
Sausages with Mustard Mash and Red Onion Gravy / Pølser med Sennepsmos og Rødløksaus

There’s nothing better than a hearty plate of comfort food on a rainy late summer day. That’s why you will love this triple-tested sausage and mash recipe which is not only quick but cheap to make!

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Sausage Omelette Variations / Pølseomelettvariasjoner

4 recipes for sausage filled omelettes found in “Mini Kokebok –
Pølser” (Mini Cook Book – Sausages) published by the
Norwegian Information Office for Meat

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Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

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

Traditional Swedish Cabbage Soup / Tradisjonell Skånsk Kålsuppe

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

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Sausage with Curried Apples / Pølse med Karriepler

A quick and simple lunch recipe found in “Mini Kokebok – Pølser” (Mini Cook Book – Sausages) a free booklet
published by the Norwegian information Office for Meat

Sausage with Curried Apples / Pølse med Karriepler

This simple dish based on only 5 ingredients; Sausages, cheddar, apples, leeks and curry are made in no time and looks as
delicious as it tastes.

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Bean Soup Jókai Style / Bønnesuppe Jókai Style

A soup recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009Bean Soup Jókai Style / Bønnesuppe Jókai Style

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.

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Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980

Potato Soup with Smoked Sausages / Potetsuppe med Røkte Pølser

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.

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Italian Sausage Mould / Italiensk Pølseform

A recipe from the free booklet “Mini Kokebok – Pølser”
(Mini Cook Book – Sausages) published by the
Norwegian Meat Information Office

Italian Sausage Mould / Italiensk Pølseform

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

Ted
Winking smile

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Hungarian Bean Soup / Ungarsk Bønnesuppe

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup / Ungarsk Bønnesuppe

Hungarian bean soup is filling dinner and it is cooked in no time.

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British Fry-Up / Britisk Fry-Up

A real classic British breakfast recipe found in a booklet published by gilde.no
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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  😉

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One-Pan English Breakfast / Pannestekt Engelsk Frokost

A quick breakfast recipe found on BBCgoodfood
One-Pan English Breakfast / Pannestekt Engelsk Frokost

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything.

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Roasted Sausage Sticks / Ristede Pølsestaver

A seventies snack recipe found in “Matglede Som Aldri Før”
(Joy of Food Like Never Before) published by
Skandinavisk Press in 1977

ristede polsestaver_post

Sometimes in the early seventies the dip craze reached my humble neck of the woods. There was nothing the dips could not contain and likewise there was not a thing we couldn’t dip in them. Luckily it stabilized up through the decade till both dips and the stuff we dipped in them seamed more reasonable – Ted 😉

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Gourmet Sausages with Triple Topping / Gourmetpølser med Trippel Topping

A couple of great hot dog topping found on  matprat.nogourmetpølser med trippel topping_post

Hot Dogs are always popular, quick to cook on the grill and with a couple of homemade toppings like the ones in this recipe and you have a sure winner. A few ice cold beers and sodas for the young ones and a mixed salad and you’ve got a complete meal.

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Hiking Muffins / Nistemuffins

A recipe from a promotion leaflet published by gilde.no
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I guess the name of the post and the picnic marking on the picture might seem a little confusing but it should at least cover both kinds of outdoor eating. I know that we Norwegians are more keen on hiking than most, so if you prefer to bring these muffins for a picnic rather than on a hike that is no skin off my nose – Ted  😉

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