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Blood Sausages I

Blood sausage from Erken 1914: soaked cracked barley is mixed with 1 l blood, crushed rye rusks, 150 g kidney suet, raisins and spices, filled into casings only 2/3 full, pre-boiled 5 min, pricked and simmered 20 min. Served with melted butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 649 (falt i det fri)

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About the dish

Blood sausage belonged to slaughtering day. Erken stresses that the casings must be filled only two-thirds, because the grains swell during cooking, and that the sausages must be pricked to keep them from bursting.

How to make it

  1. 1

    Soak the grains

    Soak the barley in cold water overnight. Give it a boil-up in fresh water, pour it into a bowl and let it cool.

  2. 2

    Mix the filling

    Stir in the strained blood, the crushed rusks, the finely cut kidney suet, the raisins and the spices.

  3. 3

    Fill the casings

    Fill the mixture into the casings, which must be only two-thirds full, and tie them well shut.

  4. 4

    Pre-boil

    Place the sausages in water boiling very gently. Let them boil for 5 minutes and take them up.

  5. 5

    Prick and finish cooking

    Prick the sausages with a darning needle and let them steep/simmer for about 20 minutes more.

  6. 6

    Serve

    Serve hot with melted butter.

Changes from the original

Measures have been modernized (dl, tsp). 'Halvegryn' has been read as cracked barley grains, 'rugskonrokker' as rye rusks. The cooking is described with temperature care in modern language.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 649) → 1949 (korrekturlest, s. 784)~46% av teksten endretfjernetlagt til
INGREDIENSER: 1 l. blod 1 del. halvegryn 7 rugskonrokker rugskonroker (200 gr.) 150 gr. nyretalg 130 gr. rosiner 1 teske teskje pepper 1 1/2 — nellik 1 1/2 — ingefær 1 1/2 — allehaande allehånde 2 teskeer teskjeer salt. FRAMGANGSMÅTE: Grynene utbløtes i koldt vand vann natten over, gives gis et opkok i nyt vand. Heldes nytt vann. Helles i et fat, avkjøles; det silede silte blod, de støtte kavringer, skonroker, den smaaskaarne småskårne nyretalg, de rensede rosiner samt krydderierne haves krydderiene, hases i. Stoppes i tarmer, som kun maa må være ⅔ fulde. Naar vandet 3/4 fulle. Når vannet koker ganske sagte, haves pølserne sakte, hases pølsene i, koker i 5 minutter, tages tas op. Prikkes med en stoppenaal, smaakoker stoppenål, småkoker igjen ca. 20 minutter; serveres med smeltet smør.

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Frequently asked questions

Why does the recipe take so long?
Because the grains (barley grits) must soak in cold water overnight. The cooking itself takes only about 5 minutes, then about 20 minutes after pricking.
How full should the casings be stuffed?
Only 2/3 full. The grains swell during cooking, and overstuffed sausages burst.
Why are the sausages pricked with a darning needle?
After the first 5 minutes in gently boiling water the sausages are taken up and pricked, so that air and steam escape and they do not burst during the last 20 minutes.
What is the filling made of, and what is it served with?
1 liter blood, 1 deciliter barley grits, 7 crushed rye rusks, 150 g kidney suet, 130 g raisins, pepper, cloves, ginger, allspice and 2 teaspoons salt. Served with melted butter. The recipe is from Schønberg Erken's Stor kokebok (1914), p. 649.

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