Smalahove: Norwegian Sheep's Head with Kohlrabi Mash

Method

1. 1

   Preparation

   Clean the sheep's heads by removing the skin and wool, take out the brain, then split the heads in half.

   20 min
2. 2

   Curing

   Cure the heads in a salt and sugar brine for three days, then rinse them thoroughly after curing.

   4320 min
3. 3

   Cooking

   Simmer the heads slowly in water over low heat for 2 to 5 hours, until the meat comes away from the bone. They are ready when the jawbone comes loose.

   240 min
4. 4

   Kohlrabi mash

   Peel and dice the kohlrabi and carrot, cook them, then mash with cream and butter. Season with nutmeg, black pepper and salt.

   25 min
5. 5

   Potatoes

   Boil the smaller potatoes in their skins, then drain them.

   20 min
6. 6

   Serving

   Serve the sheep's head with its cooking liquor, the potatoes and the kohlrabi mash. Beer or aquavit can be offered alongside.

   5 min