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Marzipan Liver Sausage

Marzipan liver sausage: a cocoa-colored marzipan sheet is moistened, covered with thin plain marzipan strands, rolled up, and wrapped in plain marzipan; with red coloring it becomes cured sausage.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 629 (falt i det fri)

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About the dish

A marzipan sausage that imitates liver sausage with «fat eyes» in the cross-section—Erken also mentions cured sausage made with red fruit coloring.

How to make it

  1. 1

    Color and roll

    Knead the marzipan paste with cocoa, roll it out into a sheet, and moisten it with a little cold water.

  2. 2

    Add the strands

    Roll plain marzipan into thin, round strands and lay them on the sheet about 1½ cm apart.

  3. 3

    Roll up

    Roll the sheet up carefully into a sausage.

  4. 4

    Outer layer

    Place the roll on a piece of plain, rolled-out, moistened marzipan and roll this sheet around it.

  5. 5

    Variation

    Cured sausage is made the same way, but with red fruit coloring instead of cocoa. Slice the sausage when serving.

Changes from the original

Quantities estimated; modern measures and spelling. The OCR's «1/%» has been interpreted as 1½ cm.

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. 629) → 1949 (korrekturlest, s. 760)~45% av teksten endretfjernetlagt til
Marzipanmasse Marsipanmasse eltes med kakao, utkjevles, fugtes fuktes med litt koldt vand. vann. Ufarvet masse trilles i tynde, tynne, runde pølser og lægges paa legges på den utkjevlede plate med ca. 1½ 1/2 cm. mellemrum, rulles sammen med forsigtighet, lægges paa forsiktighet, legges på et stykke ufarvet, utkjevlet, fugtet marzipan; fuktet marsipan; denne plate rulles omkring. Paa På samme maate måte lages spekepølse, kun at man bruker rød frugtfarve istedenfor fruktfarve isteden for kakao.

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Frequently asked questions

How do I get the liver-sausage look in the marzipan?
The marzipan paste is kneaded with cocoa and rolled out. Plain marzipan is rolled into thin, round strands that are laid on the cocoa sheet about 1½ cm apart. The sheet is carefully rolled up, placed on a moistened sheet of plain marzipan, and this is rolled around it as the «casing.» The cut surface then gets a speckled liver-sausage pattern.
Why should the marzipan be moistened with water?
A little cold water on the rolled-out sheet makes the layers stick together when you roll, so the sausage doesn't come loose or crack.
Can I make cured sausage the same way?
Yes. According to the recipe, cured sausage is made in exactly the same way, only you use red fruit coloring instead of cocoa in the base.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 629, under confectionery and marzipan. Stated to make about 12 servings and take around an hour of work.

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