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.

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
Grinding
Grind the meat 10 times.
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
Pork
Grind the pork 2 times separately and work it in at the end together with the pork cubes.
4
Stuffing
Stuff the forcemeat into large-bowel casings.
5
Salting
Rub the sausages with 3 tablespoons salt and 1 teaspoon saltpeter.
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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Storfekjøtt

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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

1949 (proofread, p. 780) → 1914 (proofread, p. 646)~85% of the text changedremovedadded

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

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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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