"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Korv Recipe

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This recipe for Korv, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Warner
Added: Friday, March 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Korv is a thick rope of veal sausage made with potato. We serve this at our Christmas Eve Smorgasbord and I now buy this frozen at IKEA in New Haven.

Directions:
Directions:
Thaw first. Then bring to a boil in a large pot with water to cover. Pierce skin in a few places and simmer covered for about 30 minutes. Reserve 3 cups of cooking liquid. Remove korv from pot and slice into 1 - 1 1/2 inch pieces. Place pieces in smaller pot, cover with some reserved liquid for heating later as desired.

Number Of Servings:
Number Of Servings:
About 10 - 12
Personal Notes:
Personal Notes:
This is now one of Chris Warner's favorites at our smorgasbord.

 

 

 

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