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Someone posted a request for "pulsa" sausage on my site's forum. It took a
little while to realize, but the word 'pulsa' is the poster's phoentic for
'p�lse' which is Norwegian/Danish for 'sausage'. Pretty darn generic term
to go looking for a Norwegian sausage recipe. hahah! Anyway, one of my
friends over there copied a recipe out of his great grandmother's recipe
book for Vinterp�lse (Winter Sausage). Figured I'd share, it's in metric
so conversion is necessary and has an exotic ingredient. FYI: Swedish for
sausage is 'korv'. I put my notes in brackets below where needed for
clarification.

----------
Vinterp�lse (Winter Sausage)

(Recipe from great granma Jensen's book of traditional Danish dishes.)


Ingredients:
1kg Ground Beef (not too lean)
�kg Pig Testicles, chopped
3 potatoes, ground or finely chopped
2-3 minced onions
10g salt
15g ground black pepper
Allspice to taste

Directions:
Grind beef, pork [Marc: testicles], onions and potatoes together. Add
spices. Mix thoroughly.

(left out part about preparing casings in original recipe) [Marc:
Apparently standard hog casings]

Put mix into casings, boil for 1hour (slowly). Casing may need to be
pricked with a large needle prior to boiling.

Please note: For solhverv-celebrations (mid winter feast) and other festive
occasions, the pig testicles may be replaced by beef testicles.

I hope you enjoy the recipe... tell me how it comes out. - Marc


Marc Mercier, Product Specialist/Webmaster

The Sausage Source, LLC
"Home of all your sausage & jerky making needs"
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