Morrpølse

Morrpølse is a traditional sausage. It is believed that this sausage is one of the oldest processed foods in the country, dating back to the Viking era. Traditionally, it was made with a combination of sheep tripe and offal meat such as kidneys, lungs, heart, tongue, colon, stomach, and esophagus, which were finely chopped or ground, seasoned with spices, then stuffed into the gut of the animal and hung in a cold place for a few months.

Due to the fact that the chambers needed to be heated by burning wood from time to time, the sausages were also cold-smoked. Nowadays, the sausage is usually made from pork, goat, sheep, or wild game, with a proportion of 70% lean meat and 30% fat.

Once ground, the meat is seasoned with salt, pepper, nutmeg, caraway, and dried and crushed juniper berries. The sausages are stuffed into natural casings, fermented, cold-smoked, and dried before they're ready for consumption.