Making sausages is not just a question of good ingredients and skill. There’s a little science involved, too. Professor Trygve Magne Eikevik makes his own sausages, and is willing to share his technique and his recipes, especially for Norwegian Christmas sausage.
Growing and producing food make agriculture and food consumption among the most important drivers of environmental pressures, including climate change and habitat loss.
Published
09.06.10
Privacy Policy
The Privacy Statement is about how this website collects and uses visitor information. The statement contains information that you are entitled to when collecting information from our website, and general information about how we treat personal data.The legal owner of the website is the processing officer for the processing of personal data. It is voluntary for those who visit the web sites to provide personal information regarding services such as receiving newsletters and using the sharing and tip services. The treatment basis is the consent of the individual, unless otherwise specified.
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