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Minced Sausage

Minced sausage ("hakkepølse") from Erken 1914: a classic butchering-season sausage where boiled meat, head meat, lung, heart and diaphragm are finely chopped and mixed with barley soaked overnight in meat stock, flour and spices; filled half-full into casings (since the grain swells) and cooked slowly in salted water about 1 hour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 650 (falt i det fri)

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About the dish

Minced sausage is a classic leftover sausage from the slaughtering season, made from boiled meat, head meat and offal together with barley that has soaked in the stock overnight. In this way everything from the slaughtered animal was put to use.

How to make it

  1. 1

    Soak the grain

    Soak the barley in the meat stock the day before.

  2. 2

    Chop the meat

    Finely chop the boiled meat, head meat, lungs, heart and diaphragm.

  3. 3

    Mix

    Mix the meat with the soaked grain, and add wheat flour, potato starch, salt, pepper, ginger and onion to taste.

  4. 4

    Fill the casings

    Fill the mixture into casings that must be only just half-full, since the grain swells. Tie them off well.

  5. 5

    Cook

    Cook the sausages slowly in salted water for about 1 hour.

Changes from the original

Measurements are modernized; "1 heaped, deep plate of chopped meat" is estimated at about 1 liter (about 800 g). "Kjøtkraft" is meat stock and "potetesmel" is potato starch. Spices to taste are estimated in amounts.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 650) → 1949 (korrekturlest, s. 784)~58% av teksten endretfjernetlagt til
INGREDIENSER: 1 toppet, dyp tallerken hakket kjøt 4 kjøtt 3/4 del. halve byggryn 2 1/2 del. kjøtkraft kjøttkraft salt 1 spiseske spiseskje hvetemel 1 1/2 toppet teske teskje potetesmel pepper ingefær løk. FRAMGANGSMÅTE: Det kokte kjøt, hodekjøt, kjøtt, hodekjøtt, lunger, hjerte og mellemgulv hakkes fint og blandes med grynene, som har staat stått i bløt i kraften fra dagen før, tilsættes tilsettes mel og krydderier efter smak. Deigen fyldes fylles i tarmer, som kun maa må være vel halvfyldt. halvfylt. Koker sagte sakte i saltvand saltvann ca. 1 time. Den kokte innmat og mulig litt kjøtt fra kraftgryten om man har — potetmel, salt og løk males 2 ganger, tilsettes pepper og ingefær, gjerne litt fett. Småtrekker i 1/2 time, kanskje litt kold kraft eller vann. Kan lages op til kaker eller pølser eller kun opvarmet.

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Frequently asked questions

What cuts of meat are used in the minced sausage?
Boiled meat together with head meat, lungs, heart and diaphragm – that is, the trimmings from slaughtering livestock. Everything is finely chopped.
Why must the barley soak overnight?
The hulled barley is soaked in the meat stock from the day before (2½ dl stock) so that it swells and becomes tender. That is why the total time is so long – the work itself takes only a short while.
How full should the casings be, and how long are the sausages cooked?
The casings should be only just half-full, since the grain swells during cooking. The sausages are cooked slowly in salted water for about 1 hour.
What spices are used?
Salt, pepper, ginger and onion, added to taste, together with 1 tablespoon of wheat flour and 1 heaped teaspoon of potato starch as a binder.

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