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.

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
Soak the grain
Soak the barley in the meat stock the day before.
2
Chop the meat
Finely chop the boiled meat, head meat, lungs, heart and diaphragm.
3
Mix
Mix the meat with the soaked grain, and add wheat flour, potato starch, salt, pepper, ginger and onion to taste.
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
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 650) → Modernised~88% of the text changedremovedadded

800 g kokt kjøtt, hodekjøtt, lunger, hjerte og mellomgulv (ca. 1 ~~toppet,~~ dyp ~~tallerken hakket kjøt~~ tallerken, hakket). 4 ~~del.~~ dl halve ~~byggryn 2 1/2 del. kjøtkraft salt~~ byggryn. 2,5 dl kjøttkraft (til å bløte grynene i). 1 ~~spiseske hvetemel~~ ss hvetemel. 1 ~~toppet teske potetesmel~~ ts potetmel (toppet). 1 ts salt (etter smak). 1 ts pepper (etter smak). 1 ts malt ingefær ~~løk. Det kokte kjøt, hodekjøt, lunger, hjerte og mellemgulv hakkes fint og blandes med grynene, som har staat~~ (etter smak). 1 stk løk (finhakket, etter smak). pølsetarm (renset). Legg byggrynene i bløt i ~~kraften fra~~ kjøttkraften dagen ~~før, tilsættes mel~~ før.. Hakk det kokte kjøttet, hodekjøttet, lungene, hjertet og ~~krydderier efter smak. Deigen fyldes~~ mellomgulvet fint.. Bland kjøttet med de bløtlagte grynene, og tilsett hvetemel, potetmel, salt, pepper, ingefær og løk etter smak.. Fyll deigen i ~~tarmer,~~ tarmer som ~~kun maa~~ bare må være vel ~~halvfyldt. Koker sagte~~ halvfulle, siden grynene sveller. Bind godt igjen.. Kok pølsene sakte i ~~saltvand~~ saltvann i ca. 1 time.

Note on Modernised

Mål er modernisert; «1 toppet, dyp tallerken hakket kjøt» er anslått til ca. 1 liter (ca. 800 g). «Kjøtkraft» er kjøttkraft og «potetesmel» potetmel. Krydder etter smak er anslått i mengder.

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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.

Equipment for this dish

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