3,5 pound / 1.6 kg pinnekjøtt (stick meat), diluted
2,2 pound / 1 kg rutabaga
2 potatoes if you would like a milder flavour, can be omitted
2,1 pint / 1 l water
2 teaspoons salt
0.25 teaspoon pepper
0,2 pint / 1 dl whipping cream or light cream
3 tablespoons butter
 Place the meat in cold water overnight.
 Add peeled birch sticks crossed (so that they form a grid), at the bottom of a wide saucepan. Or add a metal grate in the bottom of the pan. (Traditionally birch sticks were always used as they add flavour to the meat)
 Pour in the water so that it is reach just below the sticks. Add meat pieces crisscrossing above this. Put a lid on the saucepan and give a proper boil so that lots of steam is forming.
 Turn down the heat and let the meat steam for approximately 2 1/2 – 3 hours (until the meat separates from the bones). Add boiling water if necessary.
 To get a little crispy surface on the meat, slip it for a moment under the grill or in a very hot oven just before serving.
 Mashed Rutabaga: Cut and peel rutabaga into slices and carrots into chunks. Boil the vegetables until tender in lightly salted water. Drain off the boiling water and mash the vegetables. Add the cream and butter and season to taste with salt and pepper.
 Serve on warm plates with coarse Christmas sausages, mashed rutabaga, boiled potatoes, stock, mustard and cranberry jam.
 The sausages can be steamed with the “pinnekjøtt” the last 15-20 minutes.
Remember “pinnekjøtt” is salted and dried / cured and must be diluted before use. The meat regains its natural fluid balance and the amount of is salt reduced. Rehydration time varies slightly depending on how much the meat is dried, the thickness of the pieces of meat and water temperature. Lukewarm water fastens the dilution.
Tip: If you serve mashed rutabaga with “pinnekjøtt” you can replace some of the cream with some of the stock from the meat. Be careful so it does not become too salty. You can also add a few mashed potatoes to get a milder flavour.
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