I was happy to find this recipe, but I changed it a little per my Danish/Norwegian grandma's method... I used to watch her make these in her little farmhouse kitchen in Mt. Pleasant, Utah when I was a little boy, She used barley flour, which I used, and salt pork chunks rolled into the balls of dough. (I used smoked ham chunks.) She made them roughly tennis ball size, and served them to me for breakfast, steaming hot with warm maple syrup. I will never forget the deliciousness! I have been looking for a Krub recipe for years. Thanks!
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I was happy to find this recipe, but I changed it a little per my Danish/Norwegian grandma's...