Vossapølse med Rotmos

Vossapølse med Rotmos

Recipes with Vossapølse

Rotmos is mashed root vegetables: swede and potato cooked together, then mashed with butter until smooth. The sweetness of the swede tempers the smoke and salt of the sausage. This pairing appears across Scandinavia under different names, but in western Norway it belongs specifically to the autumn and Christmas table, when fried vossapølse rounds sit alongside a mound of orange-yellow mash.

Prep Time

15 min

Cook Time

30 min

Servings

4

Difficulty

Easy

Ingredients

  • 400 g vossapølse, cut into 10 mm rounds
  • 600 g swede (rutabaga), peeled and cut into chunks
  • 400 g floury potatoes, peeled and cut into chunks
  • 60 g unsalted butter
  • 100 ml whole milk or cream, warmed
  • Salt and white pepper
  • 2 tbsp butter or oil for frying
  • Flatbrød or rye bread, to serve

Steps

1

Put the swede pieces in a large pot of cold salted water. Bring to a boil and cook for 10 minutes. Add the potato pieces and continue cooking for a further 15 to 20 minutes until both are completely tender when tested with a knife.

2

Drain the vegetables and return them to the pot over low heat for 2 minutes to steam off excess water. Remove from the heat. Add the butter and mash until smooth, working out any lumps. Pour in the warm milk gradually, mashing between additions, until the rotmos is creamy but not runny. Season with salt and white pepper.

3

Fry the vossapølse: heat the butter or oil in a heavy frying pan over medium-high heat. Add the sausage rounds and fry for 3 to 4 minutes per side until the cut surfaces are well browned. Work in batches if needed.

4

Serve a generous mound of rotmos on each plate with the fried sausage rounds alongside. Add flatbrød or rye bread on the side.

Tips

Swede takes longer than potato to cook, so start it first. If you add the potato too early it will overcook and turn watery. The ratio of swede to potato affects colour and sweetness: more swede gives a deeper orange colour and a sweeter mash. A traditional Norwegian cook would use more swede than potato. Some recipes add a pinch of sugar and a squeeze of lemon juice to the rotmos, which brightens the colour and lifts the flavour.