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Sausages and forcemeats

14 recipes · Butchering

14 sausages and forcemeats recipes from the “Big Cookbook,” in the butchering category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Minced Sausage

    Minced sausage from Erken (1914): boiled meat, lung, heart chopped, mixed with barley, flour and spices, filled into casings, cooked in salted water.

  • Meat forcemeat for pudding, balls and sausages

    Erken's basic forcemeat (1914) for pudding, balls and sausages: beef ground with cream or suet, potato starch and salt. Pudding forcemeat is looser.

  • Meat sausages

    Erken's meat sausages from 1914: beef ground with spices, potato starch, pork and pork cubes, stuffed into casings, salted, smoked 1–2 hours and boiled.

  • Liver Sausage

    Liver sausage from Erken (1914): liver, pork and veal ground with spices and potato flour, pork cubes worked in, and gently boiled. Anchovy variant.

  • Medister Farce for Sausages and Patties I

    Erken's basic medister farce from Big Cookbook (1914): ground pork thinned with milk, potato starch and pork fat, stuffed into casings and gently poached.

  • Medister Farce for Sausages and Patties II

    Erken's second medister farce (1914): pork, pork fat and veal ground, thinned with milk, bound with potato starch, stuffed into casings and poached.

  • Medisterkaker (Norwegian Pork Patties)

    Erken's medisterkaker from 1914: ground beef and pork seasoned with pepper and ginger, thinned with milk, fried in butter and served with sauerkraut.

  • Medister Sausages

    Medister sausage from Erken (1914): pork and pork fat forcemeat with potato starch and spices, stuffed into casings and simmered about 20 minutes.

  • Smoked Sausages

    Erken's smoked sausages from 1914: ground beef and veal with pork-fat cubes and ginger, stuffed into casings, brined, dried, smoked and boiled.

  • Salami Sausages

    Erken's salami sausage from 1914: ground pork and beef with cubed fatback, red wine and spices, stuffed into wide beef casings, tied with twine and smoked.

  • Saucisses

    Saucisses from Erken (1914): forcemeat of pork, pork fat and veal stuffed into sheep casings, tied, poached in salted water and fried in butter.

  • Stuffing Sausages

    Erken's instructions (1914) for stuffing sausages: with a sausage horn or a tin nozzle on the meat grinder, draw on the casing, fill and tie.

  • Swiss sausages

    Erken's Swiss sausages from 1914: beef ground with suet, spices, milk and potato starch, stuffed into casings, poached 20 minutes and stored under fat.

  • Wiener sausage (wienerpølse)

    Wiener sausage from Erken (1914): beef and veal ground and mixed with pork and potato starch, in sheep casing, smoked 20 minutes, boiled 5 minutes.