Recipes for meat toppings from Nord-Troms.
Fenalår (Kåfjord)
2-3 kg leg of lamb
10 litres of water
3 kg salt
1 tablespoon of sugar per kg
½ teaspoon saltpeter
Leave the thigh in the sheet for 6-8 days, then hang to dry in a dark and airy place (between 10-20 degrees). Eating time 2-4 months.
Grain sausage
Club power
Approx. one cup of wholemeal
Potatoes
A little onion
Leftover cooked salted meat
Soak the grits overnight and cook them until tender in the club soda. Cut up any leftover salt meat and add it. Crush the cooked potatoes with a fork or grate them raw. Add them and simmer until they even out. Add finely chopped onion. The semolina sausage can be served for dinner, breakfast or supper.
Club and dab
C.a 2 kg of raw potatoes
450-500 g barley flour
3 tsp salt
Power from salted meat
Make the club soda in the same way as for the buttermilk and leave it to stand for a while. Make buns and boil them in the stock from salted meat or salted knuckle. Let them cook for about 10-15 minutes. Serve with a dollop of fresh butter.
Raspeballs
Grate the potatoes. Strain off the water. Add the potato flour to the bottom and mix with salt and flour. Make sure the dough is not too hard. Add fried pork pieces to the dough. Cook for about 1 hour in salted water or stock.
Old joint recipe for kompe, komle, raspeball, club, klikk.no
Finch (Skjervøy)
Heart
Liver
Pieces of meat
Bark (trachea, throat)
Tongue
A little salt and pepper
Put everything in salt water/brine. Grind it in the grinder. Mix everything together with spices. Fry it in a pan or make sausages from it and boil it. Eat on the bread when it has cooled.
Liver pate (Kåfjord)
Liver/heart
Salt and pepper
Onions
Grind the liver and heart. Mix with salt, pepper and onion. Roast in a water bath.
Ox tongue (Nordreisa)
Beef tongue was brined and stored until it was cooked and used as a topping.
Roll (Kåfjord)
Impact side
Meat from the back
Ginger
Allspice
Salt
Pepper
Layer the meat and spices on the wrong side and roll up. Then sew the roll together with twine. Soak the roll in brine for a week and then hang to dry. The roll is then boiled in water and pressed.
Good old-fashioned lamb's wool, Aperitif
Spkepølse (Nordreisa)
5 kg clean-cut horse meat
125 grams of salt
15 grams of pepper
15 grams of cloves
10 grams of nutmeg
50 grams of flour
325 gr syrup
1 ¾ dl tart cranberry juice
1 ¼ kg bacon cubes
Grind the completely scraped meat 5 times. Mix in the salt, spices, sugar, syrup and liquid. Lightly mix in tiny cubes of bacon. Brown cleanly washed intestines in appropriate lengths (you can also use artificial, store-bought intestines). Stuff sausages. Place the sausages in layers with salt for 24 hours. Hang them up to cook. You can use sheep meat instead of horse meat.
