Julepølse (Christmas sausage) can be used as trimmings with Norwegian rib roast or stand as its own meal. The sausages can be white and red (smoked) and are often seen on the same plate. They are a lot fatter than normal Norwegian pølser and are usually baked in the oven with lard. The tops of the sausages are notched which creates a ‘bursting’ pattern during baking. Mash potatoes, red cabbage and gravy usually accompany julepølse (or green cabbage and boiled potatoes, if you prefer).
Posted 16.12.2009 by