Pølser og farser

Minced sausage from Erken 1914: boiled meat, head meat, lung, heart and diaphragm are finely chopped and mixed with barley soaked in meat stock, flour and spices; filled half-full into casings and cooked slowly in salted water about 1 hour.

Erken's basic forcemeat: 1 kg beef, 1 liter cream (or half milk plus 200 g suet), 1 tbsp potato starch and 1 tbsp salt. The meat is scraped or ground 6 times with salt, the suet is added and ground 3 more times; the potato starch is worked in for 20 minutes before slow thinning spoon by spoon. Forcemeat for pudding is looser

Erken's meat sausages from 1914: beef ground 10 times with spices, potato starch and water, with ground pork and pork cubes, stuffed into casings, rubbed with salt and saltpeter, hung for one day, smoked 1–2 hours and boiled.

Liver sausage from Erken 1914: liver, pork, and veal ground many times with salt, seasoned with pepper and potato flour, pork cubes worked in, stuffed firmly into casing and gently boiled 30–45 minutes, cooled in cold water. A variant adds egg, anchovy, ginger, and nutmeg.

Erken's basic recipe for medister farce from Stor kokebok (1914): 1 kg medium-fat pork is ground 6 times, worked with 1½ tbsp salt and 1 tsp pepper, thinned with about 5 dl milk/stock little by little, and finally 50 g potato starch and separately ground pork fat are mixed in. The farce is stuffed into narrow casings and gently poached

Erken's second medister farce (Stor kokebok 1914): ½ kg pork, ½ kg pork fat, and 350 g veal are ground, worked with 1½ tbsp salt, 1½ tsp pepper, and mace, thinned with 6–7 dl milk or stock, and bound with 3 tbsp potato starch. Made like the previous recipe; stuffed into narrow casings and gently poached 15–20 min, o

Erken's medisterkaker from 1914: 1 kg beef and 1 kg pork are ground, worked with pepper, ginger, and salt, moistened with about 5 dl boiled cold milk, fried in butter, and served with surkål. The mixture can also be used for sausages.

Medister sausage from Erken's "Stor kokebok" (1914): a forcemeat of 1 kg pork and 250 g pork fat with potato starch, salt, pepper, ginger, allspice, egg and 1.5 dl stock or milk, stuffed into casings and gently simmered about 20 minutes.

Erken's smoked sausages from 1914: beef and veal ground with salt, moistened with stock, with pork-fat cubes and ginger, stuffed into casings, brined for one day, dried for one day, smoked about 1 hour and boiled 20 minutes.

Erken's salami sausage from 1914: ground pork and beef with cubed fatback, red wine, salt, pepper, and onion infusion, stuffed into wide beef casings, wound with twine, and smoked.

Saucisses from Erken 1914: a forcemeat of 500 g pork, 250 g pork fat and 250 g veal with salt, pepper, potato starch and 4 dl cold milk, stuffed into narrow sheep casings, tied into 10 cm lengths, poached 10 minutes in salted water and fried in butter.

Erken's instructions for stuffing sausages: use a sausage horn or fit a tin nozzle onto the meat grinder in place of the knife and plate, draw the casing onto the nozzle and fill. With the grinder method the sausages are divided and tied afterward; with the sausage horn (used for sausages with diced pork fat) the casings are divided beforehand.

Erken's Swiss sausages from 1914: beef ground with suet, spices, milk, and potato starch, stuffed into casings, poached for 20 minutes, and stored under a layer of fat – or alternatively cured in brine and smoked.

Wiener sausage from Erken 1914: beef and veal ground three times, seasoned with pepper, ginger, and mace, thinned with meat stock, mixed with twice-ground pork and potato starch, stuffed into sheep casing, smoked 20 minutes, and boiled 5 minutes.