Grillet Vossapølse

Grillet Vossapølse

Recipes with Vossapølse

Vossapølse grilled over an open fire at a mountain camp or outdoor fire ring is the summer version of a sausage otherwise associated with dark season and Christmas. The fire adds a second layer of smoke on top of the cold-smoking already in the sausage. The casing blisters and chars at the edges, and the fat inside runs to the surface. Eat it with flatbrød and mustard, standing up, without a plate.

Prep Time

10 min

Cook Time

15 min

Servings

4

Difficulty

Easy

Ingredients

  • 4 whole vossapølse sausages (or 600 g, cut into thick chunks if very long)
  • Flatbrød, to serve
  • Coarse-grain mustard, to serve
  • Butter, at room temperature (optional)
  • Birch or juniper twigs for the fire (traditional, optional)

Steps

1

Build a fire and let it burn down to a bed of glowing embers with some flame still present. The sausage needs direct heat but not violent flame. If using a grill, a medium-high charcoal fire works.

2

Place the sausages directly on a grill grate over the embers, or thread them on green-wood sticks if cooking over an open fire without a grate. Leave 5 to 7 cm between the sausages to allow even heat circulation.

3

Cook for 5 to 7 minutes per side, turning once, until the casing is blistered and charred at the edges and the interior is heated through. The fat should be visibly sizzling. Turn the sausages away from any flare-ups if the dripping fat ignites the fire beneath.

4

Remove from the heat and rest for 2 minutes. The casing will firm up slightly as it cools. Serve with flatbrød broken into pieces for wrapping or alongside, mustard for dipping, and butter if you want to melt it over the hot sausage.

Tips

Vossapølse is already smoked and fully cured, so the goal at the fire is browning the outside and heating the inside rather than cooking it through. This means it tolerates less time over the fire than a raw sausage would. A sausage that looked charred after ten minutes over an open fire is correct, not burnt. The second smoke layer from the fire on top of the cold-smoking in the product is the whole point of cooking it this way.