0.5 kg Viltfärs
100 g Lard
50 g Shallots, chopped sauteed
5 PCs Antjovis
3 dl Cream
1 tsp Anise & cinnamon & Juniper & rose pepper
1 bay leaf,
Fjällster like to lamb
250 g pointed cabbages, shredded
1 St. Lemons grated rind and juice
1/2 cup sugar
50 g butter
1 dl white wine
200 g Bacon bit
Salt & Pepper, Bladpersilj
Make a coarse mince with blubber, meat, anchovies, spices and chunks of pork.
Steam since the sausage for about 2 min and then grill or FRY before serving.
Shred cabbage finely and chop the onion finely. Grate the rind from lemon and squeeze the juice.
Fry the cabbage in a saucepan with the butter together with the lemon rind and the onions, turn on the citronjuicen, sugar and wine, simmer under a lid until the cabbage is soft.
Season to taste with salt and black pepper
Dice down the bacon into small cubes and FRY crisp.
Pick and shred down parsley turned with the bacon just before serving.
Serve with a good mashed potatoes or bread with everything …