Kentucky-style Thorramatur

Ingredients

In this Kentucky-style adaptation, we substitute traditional Icelandic ingredients like fermented shark and dried fish with local Kentucky meats such as country ham and smoked sausage. Additionally, we incorporate classic Southern sides like cornbread and collard greens to enhance the flavors and create a unique fusion of cuisines. We alse have the original recipe for Thorramatur, so you can check it out.

• 1 pound (450g) country ham 1 pound (450g) country ham
• 1 pound (450g) smoked sausage 1 pound (450g) smoked sausage
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 bunch collard greens, stems removed and leaves chopped 1 bunch collard greens, stems removed and leaves chopped
• 1 tablespoon (15ml) apple cider vinegar 1 tablespoon (15ml) apple cider vinegar
• 1 tablespoon (15ml) brown sugar 1 tablespoon (15ml) brown sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the country ham and smoked sausage and cook until browned on both sides. Remove from the skillet and set aside.
3. 3.
   In a mixing bowl, combine the buttermilk, cornmeal, flour, and a pinch of salt. Stir until well combined.
4. 4.
   Pour the batter into a greased baking dish and bake for 25-30 minutes, or until golden brown.
5. 5.
   In the same skillet used for the meats, add the chicken broth, collard greens, apple cider vinegar, and brown sugar. Season with salt and pepper to taste. Cook over medium heat until the collard greens are tender, about 15-20 minutes.
6. 6.
   Arrange the country ham, smoked sausage, cornbread, and collard greens on a platter. Serve hot and enjoy the flavors of Kentucky-style Thorramatur.

Treat your ingredients with care...

• Country ham — To enhance the flavor, you can glaze the country ham with a mixture of brown sugar and mustard before cooking.
• Smoked sausage — If you prefer a spicier flavor, opt for a Cajun-style smoked sausage.
• Collard greens — For a smoky twist, you can add a few drops of liquid smoke to the collard greens while cooking.
• Cornbread — To make the cornbread extra moist, you can add a can of creamed corn to the batter.
• Apple cider vinegar — If you don't have apple cider vinegar, you can substitute it with white vinegar or lemon juice.

Tips & Tricks

• For a smokier flavor, you can use hickory-smoked country ham and sausage.
• Serve the Kentucky-style Thorramatur with a side of tangy barbecue sauce for an extra burst of flavor.
• Leftovers can be enjoyed the next day by reheating the meats and collard greens in a skillet and serving them with fresh cornbread.
• If you prefer a spicier kick, add a dash of hot sauce to the collard greens while cooking.
• To make the cornbread more indulgent, you can add shredded cheddar cheese and diced jalapenos to the batter.

Serving advice

Serve the Kentucky-style Thorramatur on a large platter, allowing guests to help themselves to the assortment of meats, cornbread, and collard greens. Accompany the dish with a side of tangy barbecue sauce and a basket of warm cornbread slices.

Presentation advice

Arrange the country ham and smoked sausage slices in an alternating pattern on the platter, creating an eye-catching display. Place the cornbread in the center, garnished with fresh herbs like parsley or chives. Surround the meats and cornbread with a generous portion of collard greens, ensuring vibrant green colors are visible.