Blood Sausages II from Erken's Stor kokebok (1914): blood strained over barley grits and rye flour left to swell overnight, mixed with sugar, raisins, diced pork fat and spices, filled half-full into casings and cooked at low heat.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 650 (falt i det fri)
From the slaughtering chapter of Henriette Schønberg Erken's Stor kokebok (1914). At home slaughtering the blood was used at once, and blood sausages with barley grits, rye flour, sugar and raisins were common winter fare. The sausages were only half filled because the grains swell during cooking.
Soak the evening before
Strain the blood over the barley grits, mix in the rye flour and let the mixture stand until the next day, the evening before the sausages are to be made.
Mix the dough
Add the salt, sugar, raisins and spices and mix well.
The fat
Cut the pork fat into cubes and warm them lightly over low heat so they do not stick together. Mix them gently into the dough.
Fill the casings
Fill the casings only half full, since the grains swell, and tie them well shut.
Cook
Place the sausages in lightly salted water and let them steep at low heat, without a rolling boil, until cooked through (about 1 hour). Prick them at the start of cooking if you like.
Measures have been modernized (deciliter/liter, gram, tablespoon). '1 small, deep plateful of pork fat' has been estimated at about 3 dl. Spices without a stated quantity have been estimated to taste. Natural casing can be replaced with artificial casing.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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