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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 784)~89% of the text changedremovedadded
800 g kokt kjøtt, hodekjøtt, lunger, hjerte og mellomgulv (ca. INGREDIENSER: 1 toppet, dyp tallerken, hakket). 4 dl tallerken hakket kjøtt 3/4 del. halve byggryn. 2,5 dl byggryn 2 1/2 del. kjøttkraft (til å bløte grynene i). 1 ss hvetemel. 1 ts potetmel (toppet). 1 ts salt (etter smak). 1 ts spiseskje hvetemel 1/2 toppet teskje potetesmel pepper (etter smak). 1 ts malt ingefær (etter smak). 1 stk løk (finhakket, etter smak). pølsetarm (renset). Legg byggrynene i bløt i kjøttkraften dagen før.. Hakk det løk. FRAMGANGSMÅTE: Det kokte kjøttet, hodekjøttet, lungene, hjertet kjøtt, hodekjøtt, lunger, hjerte og mellomgulvet fint.. Bland kjøttet mellemgulv hakkes fint og blandes med de bløtlagte grynene, og tilsett hvetemel, potetmel, salt, pepper, ingefær som har stått i bløt i kraften fra dagen før, tilsettes mel og løk etter smak.. Fyll deigen krydderier efter smak. Deigen fylles i tarmer tarmer, som bare kun må være vel halvfulle, siden grynene sveller. Bind godt igjen.. Kok pølsene halvfylt. Koker sakte i saltvann i 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.

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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