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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 649) → Modernised~81% of the text changedremovedadded
1 l. l blod (silt). 1 del. halvegryn dl halve byggryn (utbløtt natten over). 7 rugskonrokker stk rugkavringer (støtte, ca. 200 g). 150 gr. g nyretalg (småskåret). 130 gr. g rosiner (rensede). 1 teske pepper ts pepper. 1 — ts nellik (malt). 1 — ts ingefær (malt). 1 — allehaande ts allehånde (malt). 2 teskeer ts salt. Grynene utbløtes pølsetarmer (rensede). smeltet smør (til servering). Bløt byggrynene i koldt vand kaldt vann natten over, gives over. Gi dem et opkok oppkok i nyt vand. Heldes nytt vann, hell dem i et fat, avkjøles; fat og la dem avkjøles.. Rør inn det silede blod, silte blodet, de støtte kavringer, kavringene, den smaaskaarne nyretalg, de rensede rosiner samt krydderierne haves i. Stoppes småskårne nyretalgen, rosinene og krydderet.. Fyll blandingen i tarmer, tarmene, som kun maa bare må være ⅔ fulde. Naar vandet koker ganske sagte, haves pølserne i, koker to tredjedeler fulle, og bind godt igjen.. Legg pølsene i vann som koker helt sakte. La dem koke 5 minutter, tages op. Prikkes minutter og ta dem opp.. Prikk pølsene med en stoppenaal, smaakoker igjen stoppenål og la dem trekke/småkoke videre i ca. 20 minutter; serveres minutter.. Serveres varme med smeltet smør.

Note on Modernised

Mål er modernisert (dl, ts). «Halvegryn» er tolket som halve byggryn, «rugskonrokker» som rugkavringer. Kokingen er beskrevet med temperaturhensyn i moderne språk.

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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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