New Scandinavian Cooking > Episodes > S11 E08 Hiker's Food > Mutton sausage from Valdres with mustard-marinated new potatoes
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  • Mutton sausage from Valdres with mustard-marinated new potatoes
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    By Tina Nordström

    Mutton sausage from Valdres with mustard-marinated new potatoes

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    Sausages from Valdres usually contain wild berries, and have a distinct flavor. They are best complimented by a plain potato salad with mustard and pickles.

    Serves 4

    PREPARATION:

    • 1

      Place a pot of water with salt and dill stalks on the fire and boil the potatoes until soft. Drain the water.

    • 2

      Shake and mix all the ingredients of the dressing in a jar with a lid. If you do not want it to be thick, add a little water and shake again.

    • 3

      Slice the salted pickles. Chop the dill and shallot finely. Cut the sausage into thin slices. Place all the ingredients in a plastic bag.

    • 4

      Cut the warm potatoes into slices and mix them with the other ingredients in the plastic bag. Add the dressing. Shake gently and carefully turn the bag over.

    • 5

      Serve the potato salad with the smoked mutton sausage right away, while it’s still hot.

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  • Sausages from Valdres usually contain wild berries, and have a distinct flavor. They are best complimented by a plain potato salad with mustard and pickles.

    Serves 4

    PREPARATION:

    • 1

      Place a pot of water with salt and dill stalks on the fire and boil the potatoes until soft. Drain the water.

    • 2

      Shake and mix all the ingredients of the dressing in a jar with a lid. If you do not want it to be thick, add a little water and shake again.

    • 3

      Slice the salted pickles. Chop the dill and shallot finely. Cut the sausage into thin slices. Place all the ingredients in a plastic bag.

    • 4

      Cut the warm potatoes into slices and mix them with the other ingredients in the plastic bag. Add the dressing. Shake gently and carefully turn the bag over.

    • 5

      Serve the potato salad with the smoked mutton sausage right away, while it’s still hot.

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