Vossakorv
A dark, smoky Voss sausage of lamb and beef, simmered and sliced with potatoes and rutabaga mash.
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 simmering
- Potato mash, to serve
- Rutabaga mash (kålrotstuing), to serve
- Mustard, to serve
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.
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Step-by-Step Instructions
- 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
Prick the sausage in a few places with a needle so it poaches without splitting.
- 3
Lower the vossakorv into the water and let it poach gently for 20–25 minutes, keeping the surface just trembling.
- 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.
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