Medister sausage (a Norwegian spiced fresh pork sausage) from Erken's "Stor kokebok" (1914): a forcemeat of 1 kg pork and 250 g pork fat with potato starch, salt, pepper, ginger, allspice, egg and 1.5 dl stock or milk, stuffed into casings and gently simmered about 20 minutes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 645 (falt i det fri)
Medister sausage is the same forcemeat as medister patties, but stuffed into casings. The recipe appears in the butchering chapter of "Stor kokebok" (1914), among Erken's instructions for homemade sausages.
Grinding
Grind the pork 4 times and the pork fat 2 times separately.
The forcemeat
Work the meat and fat thoroughly together with salt, pepper, ginger and allspice. Stir in the egg and the potato starch.
Thinning
Thin the forcemeat little by little with meat stock or milk, working it well between each addition.
Stuffing
Stuff the forcemeat into casings and tie off in suitable lengths.
Cooking and storage
Gently simmer the sausages about 20 minutes. If they are to be kept for a long time, use meat stock for the thinning and store the sausages in stock with a layer of fat on top.
Fractional measurements have been converted to grams and deciliters, and the method (which the original only refers to) has been written out in numbered steps following Erken's medister forcemeat method. No ingredients have been changed.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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