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Medister Farce for Sausages and Patties I

Erken's basic recipe for medister farce from Stor kokebok (1914): 1 kg medium-fat pork is ground 6 times, worked with 1½ tbsp salt and 1 tsp pepper, thinned with about 5 dl milk/stock little by little, and finally 50 g potato starch and separately ground pork fat are mixed in. The farce is stuffed into narrow casings and gently poached 15–20 minutes; stored in stock under a layer of fat. Can also be made with veal and pork fat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 644 (falt i det fri)

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About the dish

The recipe appears in the butchering chapter, right after Erken's general guidance on meat farce, meatballs, and frikadeller. Medister farce was the household's versatile pork farce: it was either stuffed into casings for medister sausages or fried as medister patties.

How to make it

  1. 1

    Grind the meat

    Clean the lean meat of membranes and sinews and grind it 6 times. Grind the fatty pork (pork fat) 2 times separately.

  2. 2

    Work in the seasoning

    Work the lean meat well with salt and pepper.

  3. 3

    Thin

    Thin with milk, stock, or water little by little—one spoonful at a time—and work the farce well between each addition. If you thin too quickly, the farce becomes short and grainy.

  4. 4

    Mix in fat and potato starch

    Finally work in the ground fatty pork together with the potato starch. Test-fry a small piece of the farce and season to taste with salt and pepper.

  5. 5

    Stuff the sausages

    Fill the farce into narrow casings. Don't stuff them too full, and prick them hardly at all.

  6. 6

    Cook

    Let the sausages poach gently in lightly salted water or stock for 15–20 minutes, just below boiling point.

  7. 7

    Storage

    Place the sausages in stock and cover with a layer of melted fat (a fat seal) on top.

Changes from the original

The amount of liquid is stated unclearly in the OCR text and has been set to about 5 dl (½ liter) milk/stock. Old measures have been converted to modern ones (tablespoon, teaspoon, grams, deciliter). «Potetesmel» has been called potato starch, «flesk» called fatty pork (fat). The cooking time has been kept as in the original; advice has been added to test-fry a small piece of farce to adjust the seasoning.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 778) → Modernised~88% of the text changedremovedadded
1 kg. middelsfett kg middels fett svinekjøtt eller (eller halvt magert kjøtt, halvt flesk 1½ spiseskje salt fett svinekjøtt (flesk)). 1,5 ss salt. 1 teskje pepper ts pepper. 50 gr. potetesmel ½ l. g potetmel. 5 dl melk, kraft eller vann. Kjøttet males vann (mengden er utydelig i originalen, ca. ½ liter). smale tarmer (til pølser). Rens det magre kjøttet for hinner og sener og kvern det 6 ganger. Kvern det fete svinekjøttet (flesket) 2 ganger og arbeides for seg.. Arbeid det magre kjøttet godt med krydderien; melken tilsettes salt og pepper.. Spe med melk, kraft eller vann litt efter litt; om litt – én skje av gangen – og arbeid deigen farsen godt mellem mellom hver speing. Flesket males 2 ganger spedning. Sper du for sig raskt, blir farsen kort og arbeides i tilslutt tillikemed potetesmelet. Farsen stoppes kornet.. Arbeid til sist inn det kvernede fete svinekjøttet sammen med potetmelet. Prøvestek en liten bit av farsen og smak til med salt og pepper.. Fyll farsen i smale tarmer; prikkes omtrent ikke og må tarmer. Stapp dem ikke stoppes for fulle. Småtrekker fulle, og prikk dem så godt som ikke.. La pølsene småtrekke i 15—20 minutter. Opbevares lett saltet vann eller kraft i 15–20 minutter, så vidt under kokepunktet.. Legg pølsene i kraft og dekk med fettbunn et lag smeltet fett (fettbunn) over. Man kan også benytte ¾ kg. kalvekjøtt og ½ kg. flesk.

Note on Modernised

Mengden væske er angitt utydelig i OCR-teksten og er satt til ca. 5 dl (½ liter) melk/kraft. Gamle mål er omregnet til moderne (spiseskje, teskje, gram, desiliter). «Potetesmel» er kalt potetmel, «flesk» er kalt fett svinekjøtt (spekk). Koketiden er beholdt som i originalen; det er lagt til råd om å prøvesteke en liten bit farse for å smakskorrigere.

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Frequently asked questions

What meat do I use?
1 kg of medium-fat pork, or half meat and half pork fat. Alternatively ½ kg veal and ½ kg pork fat.
How many times is the meat ground?
The meat is ground 6 times. The fat is ground 2 times separately and worked in at the end together with the potato starch.
How do I cook the sausages?
Stuff the farce into narrow casings—not too full, and prick hardly at all. Let them poach gently (not at a rolling boil) for 15–20 minutes.
How are the sausages stored?
In stock with a layer of fat (a fat seal) on top, as was common in 1914 before refrigerators. Today the refrigerator or freezer is recommended.

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