Stekt Vossapølse med Egg og Flatbrød

Stekt Vossapølse med Egg og Flatbrød

Recipes with Vossapølse

Pan-fried vossapølse rounds alongside scrambled eggs and crisp flatbrød is a western Norwegian breakfast and lunch staple. The butter goes brown in the pan before the sausage is even in, and that browned butter coats every cut surface. The eggs cook in the fat left after the sausage comes out. Flatbrød breaks into shards alongside and catches the yolk.

Prep Time

5 min

Cook Time

12 min

Servings

2

Difficulty

Easy

Ingredients

  • 200 g vossapølse, cut into 8–10 mm rounds
  • 4 large eggs
  • 30 g unsalted butter
  • 2 tbsp whole milk or cream
  • Salt and black pepper
  • 4 pieces flatbrød (Norwegian crisp flatbread)
  • Sour cream, to serve (optional)

Steps

1

Melt 20 g of the butter in a heavy frying pan over medium-high heat. Let it foam and begin to turn golden before adding the sausage rounds.

2

Add the sausage rounds in a single layer. Fry for 3 to 4 minutes without moving them until the bottom face is well browned. Turn once and fry the other side for 2 to 3 minutes. Transfer to a plate and keep warm.

3

Reduce the heat to medium. Add the remaining 10 g butter to the pan. Crack the eggs into a bowl, add the milk, season with salt and pepper, and beat briefly. Pour into the pan and cook slowly, stirring with a spatula, until the eggs just set in large, soft curds. Remove from the heat while still slightly underdone.

4

Arrange the sausage rounds and scrambled eggs on two plates. Break the flatbrød into large shards and prop them alongside. Add a spoonful of sour cream if using. Eat immediately while the sausage is still hot and the flatbrød is crisp.

Tips

The key is browning the sausage before the eggs. The fond left in the pan after the sausage comes out is where the egg picks up its flavour. Do not clean the pan between steps. A heavy cast-iron or carbon-steel pan holds heat better than non-stick and produces a better crust on the sausage.