Vossapølse Smørbrød
Recipes with Vossapølse
The cold open-faced sandwich is the first thing most Norwegians reach for when there is a smoked sausage in the house. Slice the vossapølse at room temperature, lay it on dark bread with butter, and add mustard or sour cream on the side. The bread does structural work, the fat in the sausage does the rest. No cooking required.
Prep Time
10 min
Cook Time
0 min
Servings
2
Difficulty
Easy
Ingredients
- 4 thick slices dark Norwegian rye bread or whole-grain bread
- 100 g vossapølse, sliced 4–5 mm thick
- 20 g unsalted butter, at room temperature
- 1 tsp coarse-grain mustard, to serve
- 4 slices pickled cucumber or cornichons
- Fresh dill sprigs (optional)
Steps
Remove the vossapølse from the refrigerator 20 minutes before you plan to eat. Slice it at 4 to 5 millimetres using a sharp long-bladed knife. Lay the slices on a board to warm slightly.
Spread butter across each slice of bread, covering all the way to the edges. The butter should be soft enough to spread without tearing the bread.
Lay 3 to 4 slices of vossapølse across each buttered bread slice, overlapping slightly. The slices should cover the bread surface without gaps.
Add pickled cucumber slices alongside. Put a small spoonful of coarse-grain mustard on the side of the plate. Garnish with a dill sprig if using. Serve immediately.
Tips
The bread matters. Norwegian dark rye or a dense whole-grain loaf has enough structure to support the sausage without going soggy. Thin supermarket sandwich bread collapses under the fat. If you can find flatbrød, use it instead for a more traditional result: the crisp shard against the soft sausage is a better contrast than soft bread.