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Meat sausages

Erken's meat sausages from 1914: beef ground 10 times with spices, potato starch and water, with ground pork and pork cubes, stuffed into casings, rubbed with salt and saltpeter, hung for one day, smoked 1–2 hours and boiled.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 646 (falt i det fri)

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About the dish

From the butchering chapter of 'Stor kokebok' (1914). Meat sausages of beef and pork were rubbed with salt and saltpeter, hung to dry and smoked before boiling.

How to make it

  1. 1

    Grinding

    Grind the meat 10 times.

  2. 2

    Forcemeat

    Work the forcemeat well and add the spices and potato starch along the way. Thin in the water or milk a little at a time.

  3. 3

    Pork

    Grind the pork 2 times separately and work it in at the end together with the pork cubes.

  4. 4

    Stuffing

    Stuff the forcemeat into large-bowel casings.

  5. 5

    Salting

    Rub the sausages with 3 tablespoons salt and 1 teaspoon saltpeter.

  6. 6

    Drying, smoking and boiling

    Hang the sausages for 1 day, smoke them 1–2 hours and boil them.

Changes from the original

Measures are modernized (g, dl, tablespoon, teaspoon). The ingredient list in the original lacks amounts for salt, pepper and ginger; here the salt for rubbing is given as it appears in the method, while spices are given to taste. 'Straight bowels' is explained as large-bowel casings.

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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. 646) → 1949 (korrekturlest, s. 780)~85% av teksten endretfjernetlagt til
1 kg. oksekjøt 250 gr. flesk 200 oksekjøtt 300 gr. flesketerninger nyretalg 2 spiseskjeer potetesmel salt pepper ingefær ½ teske teskje salpeter pepper ingefær ca. 1 spiseske potetesmel 6 del. vand eller l. melk. Kjøttet males 10 8 ganger, nyretalgen males med de to siste ganger, arbeides godt og tilsættes herunder krydderier og potetesmel, vandet spædes i med krydderiene, melken til settes litt efter litt. Flesket males 2 ganger for sig og arbeides ind tilslut sammen med flesketerningerne. litt; arbeid deigen godt mellem hver spe ing. Potetesmelet røres i til slutt. Stoppes i rette tarmer, indgnides med salt tarmer; små trekker i 20 minutter og salpeter, opbevares under fettbunn. Farsen kan tilsettes ½ teskje salpeter; pølsene legges da i lake (syltelaken) i 2 å 3 spiseskeer salt døgn og 1 teske salpeter. Hænger 1 døgn, røkes 1 á 2 timer. Kokes. ¾—1 time.

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Frequently asked questions

How many times should the meat be ground?
The beef is ground 10 times and worked well together with spices and potato starch. The pork is ground 2 times separately and worked in at the end together with the pork cubes.
Why does the recipe take so long?
Even though working the forcemeat goes quickly, the sausages must hang for 1 day after they are stuffed into the casings and rubbed with salt and saltpeter. Then they are smoked 1–2 hours and boiled.
How much salt and saltpeter are used for rubbing?
In addition to the salt in the forcemeat (and ½ teaspoon saltpeter), 3 tablespoons salt and 1 teaspoon saltpeter are used to rub the finished, stuffed sausages.
What kind of liquid is used in the forcemeat?
6 deciliters of water or milk, thinned in a little at a time while the forcemeat is worked. The recipe is from Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 646.

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