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Picture of pickled herring pickled in a glass jar.

Pickled herring Norwegian style (Sursild)

Sursild is the most traditional Norwegian food recipe of pickled herring. It’s eaten year round but especially during the Christmas season. Sursild has long traditions in the Norwegian diet. Other popular types of pickled herring is: Glazier’s herring (glassmestersild), Herring in tomato sauce (tomatsild), Herring in sour cream (Rømmesild), Herring in mustard (sennepssild), Herring in spices […]

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Picture of a plate of raspeball, sausage, sweed mash toppet with bacon served on an old wooden table in an old norwegian wooden hut.

Norwegian Potato Dumplings (Raspeball)

Raspeball is a traditional Norwegian dish and is often eaten on thursdays during the colder months of the year. Raspeball, also known in some areas as potato dumplings, klubb, ball, komle, kløbb, kumle, kompe, kumper, raspeboller, kløbber, kloter and raspekake. We have many names for the things we love. There are also many different recipes and ways […]

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An open sandwich with lettus and many slices of fenalar

Making Fenalår – Cured leg of a lamb

Fenalår a Norwegian specialty is a salted, dried and cured leg of lamb or young mutton. Curing time is normally around three months. In the past the drying process could be from one to six years in storehouse. If you only have tasted the fenalår you can buy in the Norwegian convenience store, which is […]

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Norwegian Christmas mustard - (julesennep) in a jam jar

How to make Norwegian Christmas mustard (Julesennep)

Norwegian Christmas mustard (Julesennep) has a sharp and strong flavor and can be used in most places yellow mustard can. It will go very well with Norwegian classics like head cheese (sylte),  pork meatballs (medisterkaker), pork sausage (medisterpølse or julepølse) and meatballs (kjøttkaker). Ingredients: 1 dl Colman’s mustard powder 1.5 Tbsp vinegar (white or red wine) 2 tbsp light corn syrup […]

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picture of a bowl of medisterkaker aka Christmas meatballs

Norwegian pork meatballs (Medisterkaker)

Norwegian “Medisterkaker” Pork Meatballs is traditionally served at Christmas with the ribbe (pork ribs or pork belly, bone in), sauerkraut, boiled potatoes, Christmas sausage, gravy, lefse, mustard, Christmas beer and a few shots of aquavit. Eaten by six out of ten households in the Eastern parts of Norway. Ingredients: 500 g pork shoulder 500 g unsmoked bacon 500 g […]

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picture of a plate of norwegian christmas food

Norwegian pork sausage (Medisterpølser or julepølse)

Try this delicious Norwegian pork sausage (medisterpolse) or Christmas sausages as it’s also called. This sausage is served with the ribbe (pork ribs or pork belly, bone in), sauerkraut, boiled potatoes, meat balls, gravy, lefse, mustard, Christmas beer and a few shots of aquavit. Eaten by six out of ten households in the Eastern parts of Norway. […]

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Sour cream porridge in the making

Sour Cream Porridge (rømmegrøt)

Sour cream porridge is considered to be a traditional Norwegian dish. Recipes differ depending on the region of the country. Ingredients: 5 dl  35% fat natural sour cream 2 dl flour 5 dl full fat milk 1/2 teaspoon salt Directions: Put cream into a large kettle an lett it boil for about 2 minutes. Sift […]

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cubumer in a white bowl on a green platter

Norwegian Cucumber Salad (Agurksalat)

This is an old recipe for Norwegian Cucumber salad. Goes great with all type of fish (especially fried mackerel) and Chicken. Ingredients: 1 cucumber 0.5 dl sugar 1.5 tbsp 7% vinegar 1 tbsp finely chopped parsley Directions: Cut the cucumber into thin slices. Layer the cucumber sprinkling sugar between each layer. Let it rest for one hour. Add […]

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a portion of a Norwegian type of mutton stew

Farikal ( Fårikål) – Norway’s national dish

Farikal (Lamb in Cabbage) is Norway’s national dish and one of my favorit dishes.  We eat farikal with potatoes and crispy flat bread. On the last Thursday of September every year its National Farikal day. Ingredients: 1.5 kg mutton meat, together with the bones and fat (the more fat the better), cut into serving piece 1.5 kg blanched […]

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Cabbage sliced into wedges

How to blanch green cabbage

Blanching helps preserve and set the color of fresh vegetables as well as those intended for the freezer. Directions: Start with fresh cabbage – as fresh as you can get. Slice the cabbage into wedges. Prepare a large bowl with ice and cold water. Bring a large pot of water to boil over high heat. Add […]

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