Personal
Notes: |
Personal
Notes: this is popular among the Danish people and the gravy was added to the original recipe when canned soup became available. When I first made this , it reminded me of when my mother would cut a ring of bologna into small pieces and put in milk gravy to put on our potatoes.. It was so good! We didn't have a lot of meat as there was no electricity,hence no refrigeration in rural areas during the depression.
We usually had chickens, so we had eggs .they purchased little chicks in the spring so eventually we had fryers when they were grown-some got canned. An old laying hen would sometimes get transformed into a large kettle of soup Sometimes there would be a pig butchered and mother would render lard, make headcheese, and blood sausage. It was said that everything was used of the pig except the squeal. That wasn't true -as us kids used that when we tasted the blood sausage!!!! UGH Someone told me that what they remembered about growing up was being cold and hungry . We could never say that. He would have been happy to have some of our simple basic food. And who knows-he might have liked the blood sausage.! ( I should add that this mixture was put into narrow long cloth bags my mother made, boiled in these bags and when done it was cooled , sliced and fried.in a skillet. The bags were the shape of summer sauage )
I discovered there are recipes for blood sausage on the internet!!!!!
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This recipe for Frikadeller (meat balls) is from