Raspeball, komle or ball?

Accessories and serving methods vary from place to place and family to family. Thursday is for many the big “ball day”.

The meat is often salted lamb or salt, possibly smoked pork bone or salty pork without ribs, coarse sausages and possibly bacon. Additional accessories can be syrup or grated brown cheese.

Start by cooking the meat. Drawing time depends on whole piece of meat or sliced ​​meat. The meat is pulled by force or in water (possibly added 1-2 bouillon cubes).

You need this for 4-5 people:

  • About. 750 g salted lamb with bones, whole piece or pieces
  • Possibly crispy bacon and steamed vossa sausage or other coarse sausage

Grater balls:

  • 300 g cold boiled mashed potatoes (approx. 2-3 large potatoes)
  • 700 g raw grated potatoes (approx. 6-7 large potatoes)
  • 3 dl barley flour
  • 2-3 tablespoons wheat flour or finely ground wheat
  • 1 ½-2 ts salt
  • Possibly a little coarsely ground pepper

Vegetables:

  • Turnip or turnip puree, possibly carrot (sliced ​​vegetables pull with the meat the last 20 minutes)

This is what you do:

Boil approx. 1 water added power or bouillon cube and put in the salted meat in a whole piece. Sausages are added towards the end. Bring to the boil again, froth well and let the meat soak. The pulling time depends on the size of the meat. Large pieces should be allowed to soak for 1 1/2 hours and meat in smaller pieces approx. 1 hour.

Grater balls: Crush / grate the boiled potatoes, grate the raw peeled potatoes on the semi-coarse part of the grater. The raw potatoes are rich in water, squeeze out some of the water before adding flour and salt.

Add salt and flour. The amount of flour depends on the quality / moisture of the potatoes. The dough should not be so loose that the grater balls fall apart during cooking, but also not so firm that the grater balls become dense and heavy. Boil a sample cake and check the consistency. Form the potato mixture into 8-10 equal-sized grater balls with damp hands. If necessary, make a small indentation in each ball and add a piece of pork, bacon or salted lamb (optional).

Put the grated balls in the hot broth. Bring to the boil and simmer for 30-40 minutes, until cooked through. Cooking time depends on the sizes of the grater balls. If necessary, divide a grater ball to see if it is cooked through, even consistency and color throughout.

Sliced ​​turnips (possibly carrots) are boiled in the lightly salted broth. Any coarse sausages can be added to the boiling water / power.

Tips: Salty meat itself. The easiest way is to salt sliced ​​meat. Rub the meat in with salt, use approx. 1 dl salt per kg of meat. If you want red / pink meat, you must mix 1 teaspoon of nitrite salt into the salt. Seltin will also give a faint pink color to the meat.

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