Smalahove (Sheeps Head) with Rutabaga & Potatoes Recipe Norway
Smalahove is a unique traditional Norwegian dish made from sheep's head, typically enjoyed on the Sunday before Christmas.
Ingredients
- Water – 5L
- Salt – 1 kg
- Sugar – 1 cup
- Saltpetre – 3 tsp
- Rutabagas – 1 kg
- Potatoes – 4
- Butter – 100g
- Sugar – 1 tsp
- Nutmeg – 2 tsp
- White pepper – 2 tsp
- Mutton stock – 1 cup
- Cream – 2 tbsp
- Rutabagas – 1 kg (2 ¼ lb)
Instructions
- Take a large, sharp knife and cut the sheep's head in half lengthwise.
- Fill a large cooking pot with cold water and place the head in pot, leave for 24 hours.
- After 24 hours combine 4L of water with 1kg of salt, 1 cup of sugar and 3 tsp of saltpetre in order to make a brine.
- Dry the sheep’s head well and then place into the brine mixture to sit for a further 24 hours.
- Leave to dry on a rack before placing it in a fresh pan of boiling water. Cover and cook for 1 hour.
- Whilst the sheep's head is cooking, peel and chop the potatoes and rutabaga and boil together in a pot of water for 30 minutes.
- Drain the potatoes and rutabaga, nutmeg, white pepper, mutton stock, butter and cream, and mash to a creamy consistency. Salt to taste.
- Take the sheep’s head out of the pan and serve immediately with the mashed potatoes and rutabaga.
- Enjoy!
Nutrition
Calories: 1683kcalCarbohydrates: 269gProtein: 34gFat: 59gSaturated Fat: 34gTrans Fat: 2gCholesterol: 169mgSodium: 194574mgFiber: 32gSugar: 153g
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