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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.
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Prep Time 1 day
Cook Time 1 hour 30 minutes
Total Time 1 day 1 hour 30 minutes
Course Main Course
Cuisine Norweigan
Servings 2
Calories 1683 kcal

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
Keyword Smalahove (Sheeps Head) with Rutabaga & Potatoes Recipe Norway
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