Sheephead (smalahove)
Difficult
3,6 point (of max 6) in average from 55 readers
66138 total readers
Ingredients
Serve ½ head per person
sheep heads
water
Brine:
6 liters (quarts) water
1 ½ kg (3 pounds) salt
2 dl (scant 1 cup) sugar
2 ¼ teaspoons saltpetre
Mashed rutabagas:
1 kg (2 ¼ pounds) rutabagas
2 large potatoes
3 dl ( 1 ¼ cups) water
100 g (3 ½ ounces, scant ½ cup) butter
1-2 teaspoons sugar
salt
ground white pepper
ground nutmeg
sugar
1-2 dl (1/2 cup) salt mutton stock
½ (3 ½ tablespoons) whipping cream
sheep heads
water
Brine:
6 liters (quarts) water
1 ½ kg (3 pounds) salt
2 dl (scant 1 cup) sugar
2 ¼ teaspoons saltpetre
Mashed rutabagas:
1 kg (2 ¼ pounds) rutabagas
2 large potatoes
3 dl ( 1 ¼ cups) water
100 g (3 ½ ounces, scant ½ cup) butter
1-2 teaspoons sugar
salt
ground white pepper
ground nutmeg
sugar
1-2 dl (1/2 cup) salt mutton stock
½ (3 ½ tablespoons) whipping cream
More facts about The recipe
| Author: | Knut Pettersen |
| Source: | Matoppskrift.no |
| Photographer: | Magnus Thor Magnusson |
| Published/updated: | 2002-12-24 |
| Category: | Røkt/gravet/saltet |
| Country: | Norge |
| District: | Hordaland |
| National/tradition | |
 Click for the Norwegian version | |
Direction:
Make the brine by combining the ingredients and bringing to a boil. Dry the head well, then soak in brine up to 72 hours.
Smoke, the dry. Simmer the head in water until tender, about 50 minutes. Serve with boiled potatoes and mashed rutabagas.
Mashed rutabagas: Peel, wash and slice rutabaga and potatoes. Cook in water until tender, about 15 minutes. Grind the rutabaga and potatoes. Transfer to the bowl of an electric mixer. Add butter, salt and seasonings and mix well. Stir in stock and cream. Add more seasoning, if necessary.
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