Another thing my grandmother said was that it was better to grind the potatoes rather than shred them, and to make sure to squeeze out all the extra liquid from the potatoes before adding the flour. Delicious right out of the pot with butter but the best when refrigerated, sliced and fried in butter or bacon grease. I’ll have to try yours sometime soon. I have had it and liked it, but do not make it myself (Hard to get fresh blood in town). Different regions have different names and very different accompaniments to this dish. We add white onion to the mix and even substituting with a gluten free flour is still just as yummy. Cheap Recipe Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. My family called it Krub. Norwegian Wood (ノルウェイの森, Noruwei no Mori) is a 1987 novel by Japanese author Haruki Murakami. I have changed it by adding another cup of oatmeal. Our family has made this for years, and call it Krub. Good. Salt pork in the middle. That’s fascinating. Good luck! Votes: 1,465 Thanks for sharing your version. Blod Klub Ingredients : A couple quarts pork or beef blood 3 or 4 potatoes, grated Salt, pepper & spices to suit one's own taste Flour to make a cake like batter (quite thick) Preparation : (Blood Sausage) First use salt according to amount of blood and ice cubes to cool and keep blood from clotting. My Mom wore out many graters. She did not make them into balls, just dropped the dough into boiling water. Either way they’ve been a family favorite for all these yrs. The best, of course, is having the leftovers sliced into thick slabs and fried in butter the next day. Just be sure to add enough flour, or they will disintegrate when cooking! We add a bit of this starch to the water the dumplings are boiled in to ensure they don’t break. Would add blood from butchered animals for inexpensive protein. A study into the genetic heritage of Orcadian men in 2000/2001 confirmed a distinctly Scandinavian influence, with the make-up of their Y-chromosomes very similar to that of modern Norwegians.. We don’t use eggs, oatmeal or any kind of meat inside it and we boil in a broth from a ham bone. Definitely need to make these! I might have to prepare it that way for my mom and see which one she prefers . But now here i am so i can try to make some of these dishes so he can have some of the food he grew up with. Jackson KGNorwegian Blood℗ 2020 Jackson KGReleased on: 2020-12-25Auto-generated by YouTube. Of course swimming in melted butter is always a winner too!!!!! Cut up and add butter. Lefse is another favorite. Holiday Gifts, Wedding Gifts, We gave them the nickname lead-sinkers since they feel so heavy in your belly. Wow, the oatmeal addition sounds really interesting! we would then eat it like soup. They make the blood thick … Norwegian recipe week is winding down (sad face), but I’ve got a killer recipe to leave you with: Potato dumplings. In Bergen where I lived as a child it was called Raspeballer and was served with melted butter, sausages (vossakorv), salty lamb meat, bacon, rutabaga (boiled or mashed) and potatoes. Thanks for sharing your family’s take on krub , Yes, Krub . I am lucky to get help from my mom when I make them – she is happy to help out and expedite the process! We slice them Christmas morning and fry them in butter. I like mine fried leftovers served with butter, sugar, sourcream and salted meats. They were from Gol on her dad’s side and Bagn on her mother’s side. The results of DNA analysis of male volunteers from Orkney – carried out in connection with the BBC Television programme Blood of the … My kids and grandkids don’t like it, but that is fine. google_ad_client = "ca-pub-5165746306112379"; I love it (without the blood), We always make Cole slaw for balance. Place the mashed potatoes in a large bowl, add the milk and salt and mix with a large wooden spoon until smooth. Add the flour one-cup at a time and mix thoroughly with your hands until you get a stiff ball. Save this Norwegian blood sausage (Blodpølse 2) recipe and more from The Nordic Cookbook to your own online collection at EatYourBooks.com google_ad_height = 600; For filling use lean pork, onions and salt and pepper. Also, why would there be s!all black or actually just gray areas in the dumplings the next day? The starch from the squeezed raw potato is added to the 2 types of potato mixture with an egg or two and salt and pepper. My family has always called it Klub but we never used eggs in ours, and we used salt pork or ham. Let us know if you try! We have this every Christmas and occasionally my grandson gets his mom to make it between christmases! Norwegian potato dumplings (potet klub) are made from a mixture of grated potato, flour, and egg. All I remember is that she would grate the potatoes and not sure what else she added but I do remember her adding bacon to them. In the morning we slice it and fry in butter. Thank you for the information! I'm here to show you that cheap cooking can be really, really good. We use diced ham and onion in the middle with allspice. Assembled, balled and boiled 45 minutes. In Kristiansand/south Norway where my mom is from they call it Kompe. we diced the remaining salt pork block up and fried until crunchy and saved the fat, When Kumpa was finished we drizzled the fat and some of the diced pork and a little sugar…..It is to die for. My aunt made these as i was growing up but i never knew how to make them, thank you so very much now i know and cant wait to try. It is made different ways, depending on the Nationality. My husband’s family served theirs with warmed Karo syrup, which always sounds awful to me! We don’t bother melting the butter as it melts immediately on the hot Kumla anyway since a full platter is emptied in minutes. We have to tripple the batch so we can have more the next day…cut up and FRIED!!! Jun 19, 2014 - This is my Norwegian Krub ( as it is known in Northwestern Minnesota ). I’ve only boiled in water. Loved it. Required fields are marked *. My ancestors are from Tronderlag, so that explains why I know this as Klub(b). There’s no exact recipe, because the water content of the potatoes can vary based on how long they’ve been in storage for the season. In Stavanger / southwestern Norway they call it Kumle and sere it similar to in Bergen. As she did, I use my Universal grinder to grind the potatoes and onion. I peel and grate an entire small bag of potatoes, add salt to taste and stir/knead in flour until it is not sticky – makes about 45 balls. I grew up with these, coming from a family where both sets of grandparents  immigrated from Norway. I am making a batch as I type. I’ve never tried, but I don’t see why not. I have never tried with green onions, so I will try that! My great aunt likes to make sweet and sour cabbage to serve with it, but I don’t like that stuff. Cut up a good ham into small chunks. I used about 2 cups of flour, but start with one and go from there. I am looking for a recipe for a “potato cake” that you bake in the oven. I just made a batch and they turned out amazing!! I think our Kumla came from the ancestors in the Hallingdal region. I wonder if the name of the dish got changed or transposed a bit as it moved from one mountain valley to another. I’ve never tried it, and I don’t have much experience cooking with GF flour. Divide the dough into baseball sized balls. It was just shredded potatoes, and alot of flour. My grandparents are from Norway and made them with the junk of fat in the middle. I like topping mine with a few fresh herbs, namely parsley and green onion. It is told from the first-person perspective of Toru Watanabe, who looks back on his days as a college student living in Tokyo. Also, we flatten ours out instead of making a ball. Tie off the ends of the Our recipe box is overflowing with traditional Today, red king crabs infrequently surpass 17 cm (7 in) in carapace width and the average male landed in the Bering Sea weighs 2.9 kg (6.4 lb). However, others love a few tasty slices of it on their breakfast. The clubs were formed and the pork and onion mixture put in the center. Anyway the potatoes were boiled, then mashed and mixed with flour and salt until they were very stiff and stacked. They almost remind me of a steamed bun or a pierogie. From Thai Language a polite way to end a sentence use by men. We made this with a small piece of salt pork in the middle. They were from Stavanger and they called them Klub. There are regional varieties, for sure, and it has many different names: Klubb, raspeball, komle, kompe, etc. Black pudding is one of the most polarising ingredients out there. One thing I have learned over the years is that there are as many ways to make it as there are last names….Norsk AND Chinese. Thanks D Faul The novel is a nostalgic story of loss and burgeoning sexuality. These sound so intriguing! I never used to appreciate potato dumplings, but in recent years I have grown to love them. A dark fantasy role play adventure that pits your strategic thinking against an insane ruler and his mystical forces. Slice and fry in butter the next day until crispy for breakfast. My family ate them with lots of butter. Family Reunions! Love this stuff. Don’t get your blood tested for cholesterol for a few days after. We put bacon inside. I was raised on these! It’s a little smaller and harder with salty meat (usually lamb) on the side and served with a glass of kefir. I am in my 40s now and have never made them on my own. As much as we enjoyed them for dinner, we looked forward to the next morning where we would chunk them up and fry them in butter and lard to Brown them like hash browns and then smother them in butter and maple syrup. Your email address will not be published. Grandma J. She would also use eggs and her recipe she used a mix of mashed potatoes and raw grated potatoes. Seems like everyone does it a little different – the allspice addition sounds great! The dumplings are extremely cheap – right around $3.00 for the whole recipe that feeds four or five people. Let me know if you find it. It did not have eggs in it. Blood Klub (Hildeborg Olson) 14 c. ground raw potatoes 1 1/2 c. beef blood 1 c. rye flour 1 c. crushed dry bread crumbs 1/2 c. salt 3/4 tsp. (great pictures and details.. thank you!). No meat inside, as they are served in a bowl with the yummy ham broth and chunks of ham that they are cooked in. Family favorite for a vey long time. Shaped into balls. I use russet potatoes. After simmering them for approximately an hour or so, we let them cool. Those suspicious of its blood content, studs of fat and strong flavour wont touch it with a bargepole. These will indeed put you in a delightful food induced coma! Just potato, flour and salt. I’ve had polish kopytka with gravy but that still tastes a little too floury for me. How inexpensive, and they look absolutely delicious!!! Love  love love these! Wonderful! They used to make something which sounds  very similar in someways, (I don’t know how to spell it but they called it puttygrout). My mother would grind the potatoes and In Trønderlag they also call it Klubb serve it with a sauce called duppe (Klubb og duppe) which is a white sauce with added brown cheese, and top it off with crispy bacon crumbles. Thotatoes were grated. The biggest difference is that gnocchi is made with cooked mashed potatoes, and the dumplings are made with raw, grated potatoes. You’ve inspired me. Norwegian Nobel Laureate Knut Hamsun's controversial support for the Nazi regime during WW2 and its consequences for the Hamsun family after the war. Yum! We cooked pork and then ground that with onions. Served in milk gravy, lots of melted butter and salt and pepper. I don’t know what part of Norway we are from, but we call it Kumra. 's Blod Klub, by Shirley and Rick, is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. Super interesting. Actually she would cook it in milk sweetened with a little sugar. My grandparents are 1 from Sweden and 1 from Norway, Swedes call it pult and they grind it, I prefer the texture Norwegian krub that’s shredded, but the Swedes also top it with the grease from the salt pork inside, or lots of butter, and we also use sugar on top Mmmm. My grandmother always boiled them with pork neck bones and onions which gave the broth such a great flavour. My brother in law and i when they get into this kick well we eat something else Lol. Make a patty of 1 1/2 cups dough. Always boiled in a big pot with a ham with bone in. My mother made them with grated fresh potatoes, flour, oatmeal (to make them a bit lighter in texture), salt and pepper, with a small square of ham tucked inside each one. Because we add the salt, pepper and garlic when we fry them, we dolop sour cream on top. I can’t imagine cooking them in water. It’s essential to cook them in a big kettle of broth made from simmering a ham bone or smoked ham shanks or knuckles from the frozen meat case with a quartered onion. Sköl!! WE use a grinder and the Klubs seem to have a smoother consistency ….we also use Salt Pork which gives the Klubs a better flavor, we make extra so in the morning we slice them and fry them in butter until crispy and then we fry eggs, so good, my mouth is watering right now, LOL. My family line Dyrness make Kumla boiled with a ham bone and serve ham on the side. My grandmother’s family immigrated from Norway, her and my dad (both have since passed) an this passed with them. Please note: The flour amount is approximate. However, you can also order the vegan versions at restaurants, substituting egg, … What kind of potatoes ate best to use? Then make into tennis ball sizes and stuff cubed piece of Salt Pork in the middle and boil in water about 3 hours, stirring in between. Our family’s favorite for the holiday along with lefse. The dumplings are stuffed with ground pork or beef (some do cottage cheese) and onions and s and p to taste. Norwegians (Norwegian: nordmenn) are a North Germanic ethnic group native to Norway. Norwegian Wood (This Bird Has Flown) chords The Beatles 1965 (Rubber Soul) Capo II D C G D then Individual notes for Sitar effect: e|-----|from capo B|----- They served it with fried bacon on the side. Been eating this as the ultimate comfort food my whole life (76) yrs. Has anyone tried this? My recipe is like yours Fran and maybe because we are Swedish also?? The red king crab is the largest species of king crab. Share your photo on Instagram with the hashtag #CheapRecipeBlog. Many of my farming relatives https://www.cheaprecipeblog.com/2015/04/norwegian-potato-dumplings-klub OMG I love this and probably make some tomorrow. Here's to good eating! You eat it with butter. Great memories !!! Melted butter drizzled over after they’re boiled and leftovers are fried in butter, cut up. She would also cook them differently by letting them simmer in hot Milk for about an hour rather than boiling them and serve them in a dish with the milk included, kind of like a Stew. With a rolling pin, roll each ball … You want the ingredients to stick together. To die for!! (As my poor sister in law learned the first time she tried making them.) Find billige flybilletter til Krabi med vores lavpriskalender, og book din rejse i dag! My husband’s family eats all these foods and his mom and Aunt knew the recipes but now there gone and ive been trying to figure them out. Klubb is a traditional meat-filled Norwegian potato dumpling that really is tasty, filling, and interesting. Includes recipes for rosettes, potato balls, cloudberry cream, Norwegian sweet soup, rommegrøt, rulle polse, and three recipes for lefse. How does your family make it? However, A large ham bone, including some of the meat were boiled down along with chopped onion and a couple of bay leaves. over 1,500,000 in our family cookbooks! NORWEGIAN RECIPES — Recipes for Norwegian dishes, as prepared by webmistress Linda Schwartz's grandmother for her Norwegian husband. Red king crabs can reach a carapace width up to 28 cm (11 in), a leg span of 1.8 m (5.9 ft), and a weight of 12.7 kg (28 lb). We don’t make small balls, ours are big snowball types with several cubes of salt pork. Any remaining Kumpa would be fried and used any remaining pork and fat on top.Wonderful!!!!! This is so interesting, Linda! We made this and called it Krub. I think she got the recipe from a Swedish neighbor and maybe misunderstood Kumla as the woman had an accent. My mouth is watering thinking them. These recipes are hard to find because the spelling is odd.