Lung hash (lungemos, Norwegian heart-and-lung mince)

How to make it

1. 1

   Soak and blanch the pluck

   Clean the pluck and let it soak in water overnight. Lift it out, let it drain, dry it, and put it on the heat in cold water; bring quickly to a boil and skim well at once.

2. 2

   Cook the barley

   Strain off the water, and cook the soaked grains in it until almost done.

3. 3

   Add the pluck

   Chop the pluck finely or grind it once, and put it together with the grains in the pot.

4. 4

   Simmer until tender

   Let it all cook until the grains are completely tender; add more or less seasoning to taste.

5. 5

   Serve

   Serve with fried or boiled potatoes and beetroot salad or other vegetables.

6. 6

   Preserving note

   Note: the lung hash can be preserved by canning. Fill the jars 2/3 full and sterilise at 100 degrees for 1 hour.