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Liver Sausage

Liver sausage from Erken 1914: liver, pork, and veal ground many times with salt, seasoned with pepper and potato flour, pork cubes worked in, stuffed firmly into casing and gently boiled 30–45 minutes, cooled in cold water. A variant adds egg, anchovy, ginger, and nutmeg.

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

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About the dish

Liver sausage was one of the most important ways to use liver from the home slaughter. Erken stresses that the forcemeat is ground many times to become completely fine, and that the pork fat cubes are kneaded in last to give structure.

How to make it

  1. 1

    Grind the forcemeat

    Grind the liver, pork, veal, and onion together with the salt several times through the fine plate (the original says eight times) until the forcemeat is completely fine.

  2. 2

    Season

    Work the pepper and potato flour well into the forcemeat. For the variant, add ginger, nutmeg, one egg, and three anchovy fillets, and use pork fat instead of pork – grind it in during the last rounds.

  3. 3

    The pork fat cubes

    Finally, knead in the pork fat cubes.

  4. 4

    Fill and boil

    Stuff the forcemeat firmly into straight casings and tie them off. Let the sausages gently boil for 30–45 minutes without a rolling boil.

  5. 5

    Cool

    Cool the sausages in cold water.

Changes from the original

Unclear OCR amounts are interpreted as 1/2 kg liver and 1/4 kg of each type of meat. "Potetesmel" is potato flour, "flesk" is fresh/salted pork belly fat. Measures are modernized, and a meat grinder replaces "grinding" 8 times (4–5 times through the fine plate is enough with a modern grinder).

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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)~91% of the text changedremovedadded
0,5 kg INGREDIENSER: 1/2 kg. lever (renset for hinner). 0,25 kg svinekjøtt. 0,25 kg kalvekjøtt. 1/2 kg. svinekjøtt 1/4 kg. kalvekjøtt 200 g flesk i terninger. gr. flesketerninger 1 ss toppet spiseskje salt (toppet). 1 ts pepper. teskje pepper 75 g løk. gr. løk 50 g potetmel. pølsetarm (rett tarm, renset). 1 stk egg (valgfritt, til variant). 3 stk ansjosfileter (valgfritt, til variant). malt ingefær og muskat (valgfritt, etter smak). Kvern lever, svinekjøtt, kalvekjøtt gr. potetesmel. FRAMGANGSMÅTE: Den utvannede innmat skjæres op og løk sammen med saltet flere males 2 ganger på fin skive (originalen sier åtte ganger) med salt, mel og løk, tilsettes krydderier. Dannes til farsen er helt fin.. Arbeid pepper runde kaker, som meles og potetmel godt inn stekes i farsen. Ønsker du variant, tilsett ingefær, muskat, ett egg og tre ansjosfileter, smør eller fett. Serveres med brun saus. Lever og bruk flesk i stedet for svinekjøtt – kvern det kjøtt males 3 ganger med i de siste omgangene.. Elt saltet. Krydderiene arbeides godt inn, og til sist inn flesketerningene.. Stopp farsen eltes flesketerningene inn. Stoppes fast i rette tarmer og bind igjen. La pølsene småkoke 30–45 minutter uten fossekok.. Avkjøl pølsene tarmere, småkoker 1/2—3/4 time; avkjøles i kaldt koldt vann. Farsen kan tilsettes ingefær og muskat efter smak samt 1 egg og 3 ansjos. Ta da flesk istedenfor svinekjøtt og mal det med de 4 siste ganger. Ellers samme behandlingsmåte.

Note on Modernised

Uklare OCR-mengder er tolket som ½ kg lever og ¼ kg av hver kjøttsort. «Potetesmel» er potetmel, «flesk» er fersk/salt svinesideflesk. Mål er modernisert, og kjøttkvern erstatter «maling» 8 ganger (4–5 ganger på fin skive er nok med moderne kvern).

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Frequently asked questions

How long should the liver sausage boil?
The sausages gently boil for 1/2–3/4 hour (30–45 minutes). They must not come to a rolling boil. Afterward they are cooled in cold water.
Why is the meat and liver ground 8 times?
Repeated grinding – 8 times together with the salt – gives a completely fine and even forcemeat that binds well. The seasoning is then worked in well, and the pork fat cubes are kneaded in at the very end so they hold their shape.
What ingredients are needed, and is there a variant?
The base forcemeat is 1/2 kg liver, 1/4 kg pork, 1/4 kg veal, 200 g pork fat cubes, 1 heaped tablespoon salt, 1 teaspoon pepper, 75 g onion, and 50 g potato flour. In a variant, ginger and nutmeg to taste, 1 egg, and 3 anchovies are added, and pork fat is used instead of pork – the pork fat is then ground in during the last 4 rounds.
How are the sausages filled?
The forcemeat is stuffed firmly into straight casings before boiling. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 650, and makes about 8 servings.

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