The Susanne

Yeah, that’s right. It’s called stick meat. It has its name from the method of cooking, which is that it’s steamed by placing birch sticks, in crossing layers in the bottom of a pot and placing the meat on top, and filling with water until just below the meat. The sticks can be bought ready made, but it feels really good to collect your own — I think it makes the Pinnekjøtt taste extra delicious as well. In Pinnekjøtt, you use the dry cured side of mutton, although some people prefer using lamb which has a milder taste. I prefer mutton because it’s much tastier.

To feed 4:

2 kg dry cured side of mutton

birch sticks

Divide the meat along each rib. Then place in plenty of water at room temperature for about 24-30 hours depending on the thickness of the meat.

Layer the birch sticks in the bottom of a large pot, and fill with water so it is level with the sticks.

Place the ribs on top, making sure they’re not in the water. Let it cook on a low heat for about 3 hours, refilling the water as needed.

If you want you can place the Pinnekjøtt under the grill for a few minutes just before serving to give it that brown touch.

Serve on warm plates with Vossakorv (traditional Norwegian sausage), potatoes, mashed swede, mustard and a reduction from the cooking juices.

Fårikål is the Norwegian national dish, possibly the Norwegian counterpart to the Irish Stew. It is made from large chunks of mutton which are layered in a large pot with cabbage and peppercorns. It is so simple and so delicious! Although I suppose it’s one of those dishes that people either love or hate… Enough people love it that there is in fact a National Fårikål day on the last Thursday in September, when it is customary to make an enormous pot of Fårikål and invite loads of friends. Served with boiled potatoes and Aquavit, and maybe some good wine or beer, everything’s set for a great party. Or as we Norwegians call it, Fårikålfest.

To feed 4:

• 1 ½ kg mutton, in chunks with the bones still on
• 1 ½ kg cabbage
• 3 dl water
• 4 tsp peppercorns
• 2 tsp salt

Cut the cabbage into quarters, and layer in a large pot with the mutton. Sprinkle peppercorns and salt between each layer, and add the water. Bring to a boil, cover and then reduce the heat, letting it simmer on a low heat for about 2-3 hours or until the meat falls off the bone. I like to start cooking in the morning and then let it simmer all day long, as this is definitely a dish which gets better the longer it’s been ‘in the making’.

Serve piping hot with boiled potatoes and a cold beer or ice water to drink!