Soured cream porridge and salt-cured meats

Soured cream porridge and salt-cured meats
Soured cream porridge and salt-cured meats

Directions

Cover the soured cream and boil for about 10 minutes. Add about 1/3 of the flour a little at  time and stir thoroughly. Heat the porridge on a low heat until the fat separates and floats on the top. Skim off the fat and keep warm until the porridge has finished cooking. Add the rest of the flour and stir until the porridge is smooth and free from clumps. Gradually add the milk and let the porridge simmer for about 20 minutes. Taste with salt and serve the porridge in a deep plat or bowl. Pour over a little of the fat and sprinkle with sugar and cinnamon. Serve with the salt cured meats and flatbread

Ingredients

  • 5 dl soured cream (not low fat)
  • 2 dl flour
  • 5 dl milk
  • about 1 tsp salt
  • Sugar and ground cinnamon

150 g salt cured meat per person,  e.g. salt-cure leg of pork (spekeskinke), of mutton (fenalår), salt-cure sausage made from giblets (spekepølse).

 

 

(serves 4)
From: Norway