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.

Marzipan Liver Sausage

Name: Marzipan Liver Sausage
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 300 g marzipan paste (for the brown sheet); 2 tbsp cocoa (or red fruit coloring for cured sausage); 200 g marzipan paste (plain, for the «fat» and outer layer); 2 tbsp cold water (for moistening)

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
Color and roll
Knead the marzipan paste with cocoa, roll it out into a sheet, and moisten it with a little cold water.
2
Add the strands
Roll plain marzipan into thin, round strands and lay them on the sheet about 1½ cm apart.
3
Roll up
Roll the sheet up carefully into a sausage.
4
Outer layer
Place the roll on a piece of plain, rolled-out, moistened marzipan and roll this sheet around it.
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.

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

1914 (proofread, p. 629) → Modernised~89% of the text changedremovedadded

~~Marzipanmasse eltes~~ 300 g marsipanmasse (til den brune platen). 2 ss kakao (eller rød fruktfarge til spekepølse). 200 g marsipanmasse (ufarget, til «fett» og ytterlag). 2 ss kaldt vann (til fukting). Elt marsipanmassen med kakao, ~~utkjevles, fugtes~~ kjevle den ut til en plate og fukt den med litt ~~koldt vand. Ufarvet masse trilles i tynde,~~ kaldt vann.. Trill ufarget marsipan til tynne, runde pølser og ~~lægges paa den utkjevlede plate~~ legg dem på platen med ~~ca.~~ omtrent 1½ ~~cm. mellemrum, rulles~~ cm mellomrom.. Rull platen forsiktig sammen ~~med forsigtighet, lægges paa~~ til en pølse.. Legg rullen på et stykke ~~ufarvet, utkjevlet, fugtet marzipan;~~ ufarget, utkjevlet og fuktet marsipan og rull denne ~~plate rulles omkring. Paa samme maate~~ platen rundt.. Spekepølse lages ~~spekepølse, kun at man bruker~~ på samme måte, men med rød ~~frugtfarve istedenfor~~ fruktfarge i stedet for kakao. Skjær pølsen i skiver ved servering.

Note on Modernised

Mengder anslått; moderne mål og skrivemåte. OCR-ens «1/%» tolket som 1½ cm.

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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.

Equipment for this dish

Casings, spices and sausage gear →Natural casings, sausage spices and stuffing horns for curing and sausage-making.Foodstuff.no

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