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Medister Farce for Sausages and Patties II

Erken's second medister farce (Stor kokebok 1914): ½ kg pork, ½ kg pork fat, and 350 g veal are ground, worked with 1½ tbsp salt, 1½ tsp pepper, and mace, thinned with 6–7 dl milk or stock, and bound with 3 tbsp potato starch. Made like the previous recipe; stuffed into narrow casings and gently poached 15–20 min, or fried as medister patties. Can be smoked for 1 hour with the addition of 1 small tsp saltpeter and then gently simmered 20 minutes.

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

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About the dish

The second, finer variant of medister farce in Erken, with veal in addition to pork and pork fat. Here the option of smoking the sausages is also mentioned—a common way of making the autumn slaughter keep.

How to make it

  1. 1

    Grind the meat

    Grind the pork and veal several times (4–6), and grind the fatty pork 2 times separately.

  2. 2

    Work and thin

    Work the lean meat well with salt, pepper, and mace. Thin with milk or stock little by little, and work the farce well between each addition. If the sausages are to be stored a long time, stock is preferred.

  3. 3

    Mix in fat and potato starch

    Finally work in the ground fat together with the potato starch. Test-fry a small piece and season to taste.

  4. 4

    Stuff and cook

    Fill the farce into narrow casings without stuffing too full. Let the sausages poach gently just below boiling point for 15–20 minutes.

  5. 5

    Storage

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

  6. 6

    Smoking (optional)

    If the sausages are to be smoked, add 1 small teaspoon of saltpeter to the farce. Smoke the sausages for 1 hour, hang them in an airy place, and gently simmer them for 20 minutes before serving.

  7. 7

    Medister patties

    The farce can also be formed into patties and fried in butter instead of being stuffed into casings.

Changes from the original

The amounts for pork and pork fat are unclear in the OCR and have been set to ½ kg of each, in keeping with the recipe's other proportions. Mace is given without an amount in the original and has been set to a pinch. Saltpeter has been kept as an optional additive, but today should be replaced by curing salt (or omitted, with a shorter shelf life). Measures have been modernized to grams, deciliters, tablespoons, and teaspoons.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 644) → Modernisert~93% av teksten endretfjernetlagt til
½ kg. svinekjøt ½ kg. flesk 500 g svinekjøtt (mengden utydelig i originalen). 500 g fett svinekjøtt (flesk) (mengden utydelig i originalen). 350 gr. kalvekjøt 1½ spiseske salt 1½ teske pepper — g kalvekjøtt. 1,5 ss salt. 1,5 ts pepper. 1 knivsodd muskatblomme 6—7 del. (mengde ikke angitt i originalen). 6,5 dl melk, kraft eller vand vann (6–7 dl; bruk kraft dersom pølsene skal lagres lenge). 3 spiseskeer potetesmel. Tillagningen som ved foregaaende opskrift. ss potetmel. 1 ts salpeter (valgfritt, kun dersom pølsene skal røkes; erstatt gjerne med nitrittsalt). smale tarmer (til pølser). Kvern svinekjøttet og kalvekjøttet flere ganger (4–6), og kvern det fete flesket 2 ganger for seg.. Arbeid det magre kjøttet godt med salt, pepper og muskatblomme. Spe med melk eller kraft litt om litt, og arbeid farsen godt mellom hver spedning. Skal pølserne opbevares i længere tid, pølsene lagres lenge, brukes helst kraft kraft.. Arbeid til spædning. Opbevares sist inn det kvernede flesket sammen med potetmelet. Prøvestek en liten bit og smak til.. Fyll farsen i smale tarmer uten å stappe for fullt. La pølsene småtrekke så vidt under kokepunktet i 15–20 minutter.. Legg pølsene i kraft og dekk med fettbund over. Vil man røke disse pølser, tilsættes et lag smeltet fett over.. Skal pølsene røkes, tilsettes 1 liten teske salpeter. Røkes teskje salpeter i farsen. Røk pølsene i 1 time. Opbevares luftig time, heng dem luftig, og smaakoker småkok dem i 20 minutter. minutter før servering.. Farsen kan også formes til kaker og stekes i smør i stedet for å stappes i tarmer.

Note til Modernisert

Mengdene for svinekjøtt og flesk er utydelige i OCR-en og er satt til ½ kg av hver, i tråd med oppskriftens øvrige proporsjoner. Muskatblomme er angitt uten mengde i originalen og er satt til en knivsodd. Salpeter er beholdt som valgfritt tilsetningsstoff, men bør i dag erstattes av nitrittsalt (eller sløyfes, med kortere holdbarhet). Mål er modernisert til gram, desiliter, spiseskje og teskje.

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Frequently asked questions

What kinds of meat are used in this medister farce?
½ kg pork, ½ kg pork fat, and 350 g veal. For seasoning use 1½ tablespoons salt, 1½ teaspoons pepper, and mace, and the farce is thinned with 6–7 dl milk, stock, or water and bound with 3 tablespoons potato starch.
How should the sausages be stored if they are to keep for a long time?
Preferably use stock for the thinning instead of milk or water. The sausages are then stored in stock with a layer of fat (a fat seal) on top.
What do I have to do if I want to smoke the sausages?
Add 1 small teaspoon of saltpeter to the farce. The sausages are smoked for 1 hour, stored in an airy place, and gently simmered for 20 minutes before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 644. The preparation follows the preceding recipe in the book (Medister Farce I).

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