Meat
Kjøttkaker - meatcakes: rough and large cakes of ground beef, onion and salt and pepper. Roughly the size of a child's fist. Generally served with sauce espagnol. Potatoes, stewed peas or cabbage and carrots are served on the side. Many like to use a jam of lingonberries as a relish. The pork version is called medisterkake.
Kjøttboller - meatballs: A rougher version of the Swedish meatballs. Served with mashed potatoes and cream-sauce or sauce espagnol depending on localization.
Svinekoteletter - pork chops: simply braised and served with potatoes and fried onions or whatever vegetables are available.
Svinestek - roasted pork: a typical Sunday dinner, served with pickled cabbage (a sweeter variety of the German sauerkraut), gravy, vegetables and potatoes.
All good cuts of meat are roasted, as in any cuisine. Side dishes vary with season and what goes with the meat. Roast leg of lamb is an Easter classic, roast beef is not very common and game is roasted for the bigger occasions.
Lapskaus - stew: resembles Irish stew, but mincemeat, sausages or indeed any meat except from fresh pork may go into the dish.
Fårikål - mutton stew: very simple preparation: cabbage and mutton is layered in a big pot along with black pepper, salt (and, in some recipes, wheat flour to thicken the sauce), covered with water and simmered until the meat is very tender. Potatoes on the side.
Stekte pølser - fried sausages: fresh sausages are fried and served with vegetables, potatoes, peas and perhaps some gravy.
Syltelabb is usually eaten around and before Christmas time, made from boiled, salt-cured pig's trotter. They are traditionally eaten using one's fingers, and served as a snack and sometimes served with beetroot, mustard and fresh bread or with lefse or flatbread. Historically syltelabb is served with the traditional Norwegian juleøl (English: Christmas Ale), beer and liquor (like aquavit). This is because Syltelabb is very salty food.
Pinnekjøtt is a main course dinner dish of lamb or mutton ribs, and this dish is largely associated with the celebration of Christmas, and is rapidly gaining popularity in other regions as well. 31% of Norwegians say they eat pinnekjøtt for their family Christmas dinner. Pinnekjøtt is often served with puréed rutabaga and potatoes, beer and akevitt.
Smalahove is a traditional dish, usually eaten around and before Christmas time, made from a sheep's head. The skin and fleece of the head is torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled for about 3 hours and served with mashed rutabaga and potatoes.
Sodd is a traditional Norwegian soup-like meal with mutton and meatballs. Usually vegetables such as potatoes and/or carrots also are included.
Read more about this topic: Norwegian Cuisine
Famous quotes containing the word meat:
“Take two pounds of meat from the rump, boil three days in a deep kettle with the head of an axe, and, then, throw away the meat and eat the axe.”
—State of Utah, U.S. public relief program (1935-1943)
“How much more interesting an event is that man’s supper who has just been forth in the snow to hunt, nay, you might say, steal, the fuel to cook it with! His bread and meat are sweet.”
—Henry David Thoreau (1817–1862)
“What I expect from my male friends is that they are polite and clean. What I expect from my female friends is unconditional love, the ability to finish my sentences for me when I am sobbing, a complete and total willingness to pour their hearts out to me, and the ability to tell me why the meat thermometer isn’t supposed to touch the bone.”
—Anna Quindlen (20th century)