Hello All Penna Dutchers, Thanks to you all who responded to the Tater Sausage Question, Im hearing now that there really was such a thing, amazing when you consider that friend Kevin had a dream in which his grandmother visited him, very life like, in which she spent the whole time making and instructing him along the way, on potatoe sausage. He told me about it and said hed never heard of such a thing, nor had I. I wonder what she was trying to tell him? Please enjoy the following excerpt from a old Norsk Cook book, one of the Norway list subscribers sent. I think Norsk and Swedish cooking were similar. Sincerely Karla Mattila> > >To: klabo@cport.com >From: Michael G Landmark <landmark@inet.uni-c.dk> >Subject: Anyone for Blood á la Norvegienne? > >How to serve Old Norwegian Blood Dishes: > >Calf's blood for cakes (balls) and pudding: >Calf's blood can be used for both cakes and pudding. The blood is strained. >For approx. 1 liter of blood, take 1 full spoon of salt, 4 spoons of syrup, >half a teaspoon of allspice, a quarter of a teaspoon of pepper. One cup of >fresh milk may be used for diluting. Flour of rye, semolina or buckwheat can >be used, and the mix must be thick that the batter can barely stand upright >in it. If the mix is for cakes, one puts no fat in it, is it for pudding, >one can add peels of fat to one's liking. When you are ready to fry the >cakes, put a little fat on the frying pan. Use a scoop to spread small >quantities around on the pan and let them stay with slow heat for 4 minutes >on the one side. Then add more fat and turn them and let them fry quietly >for 5 minutes so that the cakes are fried thoroughly for a total of approx. >10 minutes. Then they are ready. > >If you want blood pudding, you put the mix into a form with closed lid or >into a tin canister. The form or tin canister must be greased thoroughly >with fat or butter before putting in the mix. If you cook it in a canister >this should be tall and slim and the mix must not stand higher than you can >have ample water above it, otherwise it will not be cooked. You cook it in >the following way: put the canister into a tall casserole with boiling water >and place something heavy on the canister to make it stand steady. As there >is a tube up from a pudding form, it is always better to cook it in that, as >the heat then will penetrate the inner parts of the pudding. Pudding form >with a tight, good lid should be placed in a canister with water with a >tight lid over the slow cooker - the steam will then help to cook the >pudding. About 3 hours of cooking is needed in both cases. > >The sauce for blood cakes/pudding: >Melt fat in a pot and when it is a little brown, add 1 topped spoon of wheat >flour and dilute with 0,25 liter of sour milk, ,025 liter fresh or salted >meat stock and 2 spoons of syrup. Add 1 topped teaspoon of salt, if the >result is not salt enough already. This sauce is very good and is used for >blood cakes and pudding. If you do not have stock, you will have to use more >sour milk and a little water instead and then add more salt. > >Blood pudding and blood sausages: >Blood should always be strained right after the slaughter and even again >before using it as it will usually coagulate. Oxblood is always somewhat >heavier than calf's blood and you can therefore add more milk or water. >Otherwise the preparation is the same (see above "Calf's blood for cakes and >pudding"). The blood sausages are made the same way, make them more or less >sweet as to your liking. > >From "KOKEBOK FOR LAND OG BY" by Marie Landmark, Fjaler Sogelag 1984. (She >is my first cousin thrice removed and her book was first published in 1892.) >(PS: personally I prefer to have bloodpudding served with very crispy, >freshly fried pieces of bacon and with a dash of sugar on top of the pudding!) > >Bon Appetit, everyone! >Michael G Landmark >Scandinavian Motivation Service >Address Hestkøb Vænge 33 > DK-3460 Birkerød, Denmark >Phones: > Voice +45 4281 4024 > Fax/Data +45 4281 6025 > Mobile +45 4056 6025 >E-mail landmark@inet.uni-c.dk >HomePage http://www.inet.uni-c.dk/home/landmark > "Seeking LANDMARK descendants worldwide!" > DIS member DK: 2616, N: 5153, S: 8266 > >