Following hard on the heels of the global gastronomic success earned by the smørrebrød, any self-respecting Scandiwegian will offer you küttbullar or perhaps frikadeller. Meatballs to you, madam, which were for some years announced on the overnight ferries from Harwich to Esbjerg and points north as ‘a Danish speciality’. Laughter rang around decks. No, to be fair, they are special – for their ordinariness.
They are the from the same stable (in the case of IKEA’s menu) as, say, Bratwurst or doner kebab, the ‘left-overs’ solution for butchers and mothers alike. In fact in post-war Coventry, pork butchers sold ‘faggots’ which were much the same: minced or ground cuts or offal bound togther with milk or cream and seasoned to taste with various herbs and spices; fried and served with spuds or owt available.
Not bad with a decent onion gravy.
And to accompany the meal……………….