Skip to main content
NORCOOK
Vossakorv
Vestlandet · Western Fjords

Vossakorv

A dark, smoky Voss sausage of lamb and beef, simmered and sliced with potatoes and rutabaga mash.

1 hrModerate
Back to the index

Cultural Context & History

The Voss valley's smoked sausage is faintly sweet with syrup and deeply perfumed by birch smoke. It anchors the everyday western dinner alongside boiled potatoes and mashed swede.

Ingredients

  • 1 vossakorv sausage (approx. 400 g)
  • Water, for simmering42 kcal · 0 g protein · 0 g fat · 10.8 g carbs per 100 g
  • Potato mash, to serve
  • Rutabaga mash (kålrotstuing), to serve
  • Mustard, to serve69 kcal · 4.3 g protein · 3.4 g fat · 5.3 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Deep saucepanHolds enough water to poach the sausage evenly.
  • Fine needlePricks the skin cleanly so it won't split.
  • Slotted spoonLifts the sausage out without tearing the skin.

Product suggestions are editorial references only; no purchase or affiliate links are currently configured.

Step-by-Step Instructions

  1. 1

    Bring a deep pot of water to the boil, then drop the heat until it barely shivers — a hard boil bursts the skin and toughens the forcemeat.

  2. 2

    Prick the sausage in a few places with a needle so it poaches without splitting.

  3. 3

    Lower the vossakorv into the water and let it poach gently for 20–25 minutes, keeping the surface just trembling.

  4. 4

    Lift out and slice into thick rounds. Serve hot with potato mash, rutabaga mash (kålrotstuing) and a spoonful of mustard.

Chef's Tip

A coarse, sharp mustard is the traditional foil here — its bite cuts the richness of the lightly smoked sausage and the soft mashes, so serve it generously.

Chef's Tip

It reheats kindly: poach a day ahead, cool the sausage in its poaching liquid, and warm it through gently before slicing.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Vestlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

Keep exploring

There are 76 more stories waiting in the index — from Arctic cures to viral bakes.

Browse all recipes