Being a Norwegian who's lived in the states since 2005 I miss my mom's cooking. This is one of those dishes, we've always had this in the fall/winter and always make a big batch (in a stock pot). My parents get an uncooked salted and smoked ham (on the bone) and cook it for a couple of hours in water to make a flavorful stock to cook them in. Also depending on where in Norway you live you call this dish klubb,krub kumle or raspeballer. I'm from Bergen west coast Norway, so we call it Raspeballer. We have always used rye flour to make these, and we don't put any bacon in the middle, that is more common in the north and south part of Norway.
Cooking the klubbs, kumle etc in the stocks will make them absorbs some of the flavor from the stock. We always have rutabaga cubes or mash on the side and some of the smoked sausages you can get in Norway, here I would do a link of the Polish Kielbasa. Some eat these with some syrup, we just eat them as they are. This is also one of those dishes that taste better the next day.
But this is one of those fall/winter comfort foods I miss from back home. This dish and Fårikål are the best comfortfoods when it gets cold outside.
Was this review helpful?
2 users found this review helpful
Being a Norwegian who's lived in the states since 2005 I miss my mom's cooking. This is one of...