Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.
A traditional Norwegian dinner recipe found on spar.no
Lamb meat cooked with fresh autumn vegetables is traditional food that tastes great. Sodd is considered both everyday and party food and is really suitable for both!
Sodd is not really a soup in the usual meaning of the word but more an intermediate between soups and a light casseroles. But who cares, the dish tastes absolutely amazing –Ted
A traditional Norwegian dish found on matprat.no
Traditional food with an asumed origin from Western Norway. These days, this dish is eaten all over the country, and every “stewed fish family” have their own recipe. Some people use plain cod or stock fish instead of lightly salted cod. Some families may swear to pollock, but there is one thing they all have in common. A really tasty meal.
A classic recipe found on about.com/britishfood
Put pork and cider together with a little mustard and cream and you have a delicious, lovely and light casserole.
This Cider and Pork casserole is very easy to make and makes a lovely lunch dish, or main course for dinner or an alternative Sunday Lunch. Serve with seasonal vegetables and new potatoes, delicious.
Feel free to change the herbs in this dish. I love the addition of a hefty dose of French tarragon as this balances very well with the punch of the cider and the bite of the mustard. If you wish to add your favourite herb please read the notes at the end of the recipe.
A recipe for a rarely made Norwegian traditional dish
found on spar.no
Nice traditional food is often the best a Norwegian can have. Some dishes are more popular than others. This dish is probably for many quite unknown but no less sturdy, Norwegian fare for that reason. The name Brennsnute (burnt snout) comes from the fact that the dish should be served so hot that you might burn your snout on it 😉