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Pölsa
Pölsa is a traditional northern Swedish dish which has been compared to Hash (food), hash. The main ingredients are beef sinew, liver, heart, lung, onion, and barley, mixed with stock, black pepper, and marjoram. Sometimes ground beef or minced pork is added. It is usually served with mashed or boiled potatoes and pickled beetroot, and sometimes a fried egg. Background The dish plays a central role in the allegorical novel ''Pölsan'' (2002) by Swedish author Torgny Lindgren (1938–2017), in which two men go on a personal quest across postwar Sweden in search of the genuine Swedish "pölsa". The Norwegian and Danish word ''Pølser, pølse'' means sausage and even if the two dishes don't look the same, the two words are related. Pölsa is simply a traditional variety of sausage filling without any casing. See also *Pyttipanna- similar food from Scandinavia * Labskaus- similar food from Northern Germany * lobscouse- similar food from Norway * Scouse (food)- similar food from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pölsa
Pölsa is a traditional northern Swedish dish which has been compared to Hash (food), hash. The main ingredients are beef sinew, liver, heart, lung, onion, and barley, mixed with stock, black pepper, and marjoram. Sometimes ground beef or minced pork is added. It is usually served with mashed or boiled potatoes and pickled beetroot, and sometimes a fried egg. Background The dish plays a central role in the allegorical novel ''Pölsan'' (2002) by Swedish author Torgny Lindgren (1938–2017), in which two men go on a personal quest across postwar Sweden in search of the genuine Swedish "pölsa". The Norwegian and Danish word ''Pølser, pølse'' means sausage and even if the two dishes don't look the same, the two words are related. Pölsa is simply a traditional variety of sausage filling without any casing. See also *Pyttipanna- similar food from Scandinavia * Labskaus- similar food from Northern Germany * lobscouse- similar food from Norway * Scouse (food)- similar food from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. Historically, in the far north, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce). Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th centuries, to the sushi and caffé latte of today. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stippgrütze
''Stippgrütze'', also called ''Wurstebrei'', is a German dish from Westphalia which is similar to ''Grützwurst'' or ''Knipp''. It consists of barley groats cooked in sausage juices (''Wurstbrühe''), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat. A classic recipe contains pig offal or heart, belly pork with rind, lard greaves, barley groats, water, salt, pepper, allspice and thyme. The nutrition varies; one portion made from about 300 g of pork and 60 g of groats contains about 850 kJ.Dr. Oetker, ''Kochen von A-Z'', p. 502, Dr. Oetker Verlag KG, Bielefeld 2004 Its relatively high fat content means that ''Stippgrütze'' keeps well and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torgny Lindgren
Gustav Torgny Lindgren (16 June 1938 – 16 March 2017) was a Swedish writer. Lindgren was the son of Andreas Lindgren and Helga Björk. He studied in Umeå to become a teacher and worked as a teacher until the middle of the 1970s. For several years he was active as a local politician for the Swedish Social Democratic Party. In the 1980s he converted to the Catholic faith. Lindgren began as a poet in 1965 but had to wait until 1982 for his breakthrough, with the novel ''The Way of a Serpent'' (Swedish: ''Ormens väg på hälleberget''). Lindgren's work was translated into more than thirty languages and was one of Sweden's most internationally successful contemporary writers. He became a member of the Swedish Academy in 1991. ''The Way of a Serpent'' ''The Way of a Serpent'' tells the story of a farmer family in a poverty-stricken region in the northern parts of Sweden in the nineteenth century. The family formerly owned its land, but had to sell it cheap during a succession of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food or even as delicacies. Certain offal dishes—including '' foie gras'', '' pâté'', and haggis —are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially during holidays. This includes sweetbread, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faggot (food)
Faggots are meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs. It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands. Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area. Faggots are also known as "ducks" in Yorkshire, Lincolnshire, and Lancashire, often as "savoury ducks". The first use of the term in print was in the ''Manchester Courier and Lancashire General Advertiser'' of Saturday 3 June 1843, a news report of a gluttonous man who ate twelve of them. Preparation and serving Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scouse (food)
Scouse is a type of stew typically made from chunks of meat, usually beef or lamb, with potatoes, carrots and onion. It is particularly associated with the port of Liverpool, which is why the inhabitants of that city are often referred to as "Liverpool#Demonymy and identity, scousers". The word comes from ''lobscouse'', a stew commonly eaten by sailors throughout northern Europe in the past, and surviving in different forms there today. Description Scouse is particularly associated with the port of Liverpool. The recipe for scouse is fairly broad, it was traditionally made from leftovers and whatever was in season at the time. ''The Guardian, Guardian'' food writer Felicity Cloake describes scouse as being similar to Irish stew, or Lancashire hotpot, though generally using beef rather than lamb as the meat.Cloake, Felicity"How to cook the perfect scouse – recipe", ''The Guardian'', 30 October 2019. Retrieved 20 October 2020 While ingredients can vary, those essential are potato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobscouse
Lobscouse (or ''lapskaus'') is a thick Norwegian stew made of meat and potatoes. There are many variations of ''lapskaus''. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga) and spices (such as salt, pepper, ginger, and herbs). ''Lapskaus'' is possibly linked (historically and etymologically) to lobscouse, a European sailors' stew or hash strongly associated with major ports such as Liverpool. Similar dishes include the Danish , Finnish or the German . The dish also figures in Norwegian American cuisine. In 1970, lapskaus was part of "the official menu for the seamen's mess" of the Norwegian America Line. Until the 1980s, Brooklyn Brooklyn () is a borough of New York City, coextensive with Kings County, in the U.S. state of New York. Kings County is the most populous county in the State of New Yo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labskaus
Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side dishes.SPIEGEL Online on Labskaus in Hamburg (German) Der Spiegel Etymology The origin of this word is uncertain. One possible source for the name could be Latvian ''Labs kauss'', meaning 'good bowl' or hotpot, or Lith ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyttipanna
Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash. The term is compound Swedish for "small pieces in pan", but it can also be found styled as separate words: pytt i panna (Norwegian: pytt-i-panne). The Danish term means "mixed food". It is a popular dish in Sweden, Norway, Finland and Denmark. Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish stirs in cream after frying, much like a gravy, turning it into "cream stewed pyttipanna" ( sv, gräddstuvad pyttipanna).https://recept.se/recept/graddstuvad-pytt-i-panna The dish was originally made from leftovers of past meals but now it i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
