Editing Offal (section)

===Nordic countries===
{{see also|Nordic countries|Scandinavian cuisine}}

====Norway====
{{see also|Norwegian cuisine}}
[[File:Smalahove01.JPG|thumb|right|A serving of [[smalahove]] at [[Voss, Norway]]]]
In [[Norway]] the ''[[smalahove]]'' is a traditional dish, usually eaten around and before [[Christmas]] time, made from a [[sheep]]'s head. The skin and fleece of the head is torched, the brain is removed, and the head is salted, sometimes smoked, and dried. The head is [[boiled]] for about three hours and served with mashed [[rutabaga]]/swede and [[potato]]es. The ear and eye (half of a head is one serving) are normally eaten first, as they are the fattiest area and must be eaten warm. The head is often eaten from the front to the back, working around the bones of the skull. ''Smalahove'' is considered by some to be unappealing or even repulsive. It is mostly enjoyed by enthusiasts and is often served to [[tourist]]s and more adventurous visitors.

Other Norwegian specialities include ''smalaføtter'', a traditional dish similar to ''smalahove'', but instead of a sheep's head, it is made of lamb's feet. ''[[Syltelabb]]'' is a boiled, salt-cured pig's trotter, known as a Christmas delicacy for enthusiasts. Syltelabb is usually sold cooked and salted.

Liver pâté (''leverpostei'') and patéd lung (''lungemos'') are common dishes, as are [[head cheese]] (''sylte'') and blood pudding (''blodklubb''). [[Roe|Fish roe]] and liver are also central to several Norwegian dishes, such as ''mølje''.

====Denmark====
{{see also|Cuisine of Denmark}}
In [[Denmark]], a version of liver [[pâté]] known as ''[[leverpostej]]'' and used as a spread (often in an [[open sandwich]] on [[rye bread]]) is popular. The most common main ingredients of ''leverpostej'' are pork liver, [[lard]], and [[anchovies]], but numerous alternative recipes exist. The 5.5 million Danes consume roughly 14,000 tons of ''leverpostej'' per year, the most popular commercial brand being [[Stryhn's]].<ref>{{cite news |author=Kjeld Hybel |url=http://politiken.dk/kultur/article987911.ece |archive-url=https://web.archive.org/web/20171104034710/https://politiken.dk/kultur/art5492585/Vi-er-pjattede-med-Stryhns |archive-date=2017-11-04 |title=Vi er pjattede med Stryhn's |trans-title=We are obsessed with Stryhn's |date=5 June 2010 |language=da |newspaper=Politiken |access-date=2023-10-05}}</ref> Versions of [[brawn]] (often served on rye bread as an open sandwich with a garnish of cucumber slices or [[Dijon mustard]] and pickled [[beetroot]]) and [[blood sausage]] (served pan-fried with [[muscovado]]) are eaten mainly during wintertime, including as part of the traditional Danish Christmas lunch or ''[[julefrokost]]''.
Heart is commonly eaten, either calf, cow, or pork. ''Grydestegte hjerter'' is a Sunday dish of stuffed pork heart, served with carrots, Brussels sprouts, and mashed potatoes.{{citation needed|date=February 2021}}

====Iceland====
{{see also|Icelandic cuisine}}
[[File:Svið.jpg|right|thumb|[[Svið]] served with mashed potatoes and mashed turnips in [[Reykjavík]]]]
[[Iceland]] has several traditional dishes using offal. The Icelandic ''[[slátur]]'' (lit. slaughter) consists of ''blóðmör'' (blood sausage) and ''lifrarpylsa'' (liver sausage), typically boiled and served with mashed potatoes. ''Blóðmör'' is a sausage made of lamb's blood, [[suet]] and rye, while ''lifrarpylsa'' is made of lamb's liver, [[suet]] and rye. Similar to the Norwegian ''[[smalahove]]'', the Icelandic ''[[svið]]'' is the head of a sheep with the wool singed off, boiled and typically served with mashed potatoes and mashed ''[[rutabaga]]''.

====Sweden====
{{see also|Swedish cuisine}}
[[Sweden]] has a version of the British [[black pudding]] called ''[[blodpudding]]'' (blood pudding). The Swedish analogue of Scottish [[haggis]] is called ''[[pölsa]]'' or ''lungmos'' (mashed lung). The Swedish ''pölsa'' is made of offal like [[liver]] or [[heart]], onions, [[rolled barley]] and spices, and is served with boiled potatoes, fried eggs, and sliced [[beetroot]]. ''Blodpudding'' is mostly served sliced and fried with [[lingonberry]] preserve, grated carrot or cabbage, and fried bacon. Other popular offal dishes are ''levergryta'' (liver stew) and ''leverpastej'' (liver pâté).

====Finland====
{{see also|Finnish cuisine}}
[[Finland]] also has its own version of black pudding, ''[[mustamakkara]]'' (black sausage). There is also liver sausage, usually eaten as a spread on bread, similar to the Danish ''leverpostej''. Liver is also eaten in various other forms including fried slices and minced liver patties. [[Liver casserole]], traditionally made with minced liver, rice, butter, onions, [[Egg as food|egg]], syrup, and usually, raisins used to be mainly a Christmas dish, but is now available and eaten all year round. Many traditional and modern [[game]] recipes use offal. One of the most popular offal dishes is ''verilettu'' (or ''veriohukainen'' or ''verilätty'') which translates to blood pancake, a pan-fried thin bread-like snack traditionally enjoyed with lingonberry jam. ''Verilettu'' is common in Sweden and Norway, going by the name ''[[Blodplättar]]''.