📝 About This Recipe
Fårepølse is a cornerstone of Norwegian charcuterie, a cured mutton sausage that captures the rugged essence of the Scandinavian landscape. This recipe balances the deep, gamey richness of mature mutton with a delicate blend of warming spices and a touch of acidity, resulting in a firm, sliceable delicacy. Perfectly preserved through curing and light smoking, it offers a savory journey into the heart of Nordic culinary tradition.
🥗 Ingredients
The Meat Base
- 2 kg Mutton or Lamb shoulder (trimmed of silver skin, chilled thoroughly)
- 500 g Pork fat (back fat) (unsalted, very cold)
- 500 g Beef chuck (adds structure and color)
The Curing & Spice Blend
- 75 g Kosher salt (roughly 2.5% of total meat weight)
- 7.5 g Pink Curing Salt #2 (essential for long-term curing safety)
- 15 g Dextrose or Glucose (feeds the starter culture)
- 10 g Black peppercorns (toasted and coarsely cracked)
- 2 g Whole cloves (ground)
- 3 g Ginger (ground)
- 4 g Allspice (ground)
Fermentation & Casing
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture for fermentation)
- 1/4 cup Distilled water (lukewarm, to bloom culture)
- 2 meters Beef middles or large collagen casings (roughly 50-60mm diameter)
👨🍳 Instructions
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1
Sanitize all equipment, including the grinder, stuffer, and bowls. Place the meat and fat in the freezer for 45-60 minutes until crunchy on the edges but not frozen solid; this ensures a clean cut rather than a smear.
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2
Grind the mutton, beef, and pork fat through a medium plate (6mm). For a more traditional 'rustic' texture, you can grind half the mutton through a coarse plate (10mm).
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3
In a small sterilized glass, dissolve the Bactoferm F-RM-52 starter culture in the lukewarm distilled water and let it sit for 15-20 minutes to activate.
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4
In a large chilled bowl, combine the ground meat with the salts, dextrose, and all ground spices. Pour the activated starter culture over the mixture.
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5
Mix the meat by hand or in a stand mixer for 2-3 minutes until the mixture becomes tacky and develops a 'primary bind.' The meat should stick to your inverted palm.
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6
Prepare the casings by soaking them in warm water for 30 minutes. Rinse the insides to remove excess salt and ensure they slide easily onto the stuffer tube.
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7
Stuff the meat mixture into the casings firmly, ensuring there are no air pockets. Tie off the ends tightly with butcher's twine, forming logs about 30-40cm long.
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8
Use a sausage pricker or a sterilized needle to poke any visible air bubbles. This prevents spoilage and ensures the casing adheres to the meat as it dries.
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9
Hang the sausages in a warm, humid spot (about 20-22°C with 90% humidity) for 48 hours. This is the fermentation stage where the culture produces lactic acid, lowering the pH.
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10
After fermentation, move the sausages to a cold smoker. Smoke with beech or alder wood for 6-8 hours at a temperature not exceeding 25°C (Cold Smoke).
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11
Transfer the sausages to a drying chamber (12-15°C and 75-80% humidity). Hang them until they have lost 30-35% of their original weight.
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12
Once the target weight is reached (usually 4-6 weeks), the fårepølse should be firm to the touch. Slice thinly to serve.
💡 Chef's Tips
Temperature control is vital; if the fat melts during grinding, the sausage will have a 'mealy' texture. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you see white mold (Penicillium nalgiovense) on the outside, it is generally safe and helps the curing process, but wipe off any fuzzy green or black mold with a vinegar solution immediately. Label each sausage with its starting weight so you can accurately track the 30-35% moisture loss. If you don't have a smoker, you can omit the smoking step for a 'pure' cured flavor, though the smoke is traditional for Norwegian styles.
🍽️ Serving Suggestions
Serve paper-thin slices on traditional Norwegian 'Flatbrød' with a dollop of high-quality sour cream. Pair with a robust Aquavit or a crisp Nordic pilsner to cut through the richness of the mutton fat. Include it as part of a 'Spekemat' platter with scrambled eggs, potato salad, and fresh chives. Layer it onto buttered sourdough bread with thin slices of Jarlsberg cheese for a classic Scandinavian lunch. Accompany with pickled beetroots or lingonberry jam for a sweet and acidic contrast.