Pølsefest 2013

[Geir Widar]

Ray- no, not at all. It tastes like German "Korn", there is no caraway or other spices in the "Svartadaudir". Your "linie" Aquavit has it's name from the fact that it has crossed the equator twice, the "linie" or line around the world.

 

[Jim Lampe]

Sir Geir,
There is certainly something about you or your manner that draws my attention to your cookin'...
your tastes, your ideas, your nature is so intriguing that i find it difficult to NOT comment in your posts.

you have once again made me drool! ▼ My NEW wallpaper! ▼

 

[Bob Correll]

Beautiful sausage and photos Geir!
My vote for best post of the year!
But it's early, you will probably outdo yourself later on.

Years ago I made a lot of cured/smoked summer sausage, (mostly venison) and waiting for it to fully cure was terrible for me.
Guess it never occurred to me to try cold smoking some 'to be cooked' fresh type sausage.
It looks to me that what you're making is pretty much like a smoked bratwurst, with different seasonings of course.
I may have to dust off the old grinder, and practice my stuffing skills.

 

[Jon Des.]

Outstanding sausage Geir! Thanks for the moose pictures, too. I guess I can hold off on posting the puny whitetail deer that were in my yard.

 

[Andy Beers]

Great job....