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Smoked Sausages

Erken's smoked sausages from 1914: beef and veal ground with salt, moistened with stock, with pork-fat cubes and ginger, stuffed into casings, brined for one day, dried for one day, smoked about 1 hour and boiled 20 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 646 (falt i det fri)

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About the dish

From the butchering chapter of "Stor kokebok" (1914). Smoked sausages were made from beef and veal, cured in brine and smoked before boiling.

How to make it

  1. 1

    Grinding

    Grind the meat 8 times together with the salt.

  2. 2

    Moistening

    Stir in the potato starch and moisten the mixture little by little with water or meat stock.

  3. 3

    Spices and pork fat

    Knead in the ginger, saltpeter and the pork-fat cubes.

  4. 4

    Stuffing

    Stuff the forcemeat into rectum casings.

  5. 5

    Brine and drying

    Place the sausages in pickling brine for 1 day, then hang them up to dry for 1 day.

  6. 6

    Smoking and boiling

    Smoke the sausages ¾ to 1 hour. Then boil them for about 20 minutes.

Changes from the original

Measurements are modernized (g, l, tablespoon), "potetesmel" is kept as potato starch, and "ret-tarmer" is explained as rectum casings. The method is broken into numbered steps.

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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. 646) → 1949 (korrekturlest, s. 780)~42% av teksten endretfjernetlagt til
1½ kg. oksekjøt 1 oksekjøtt 1½ kg. kalvekjøt kalvekjøtt 500 gr. flesketerninger 150 gr. salt 50 gr. potetesmel 20 gr. ingefær 1 spiseske ½ spiseskje salpeter ca. 2½ l. kjøtkraft kjøttkraft eller vand. vann. Kjøttet males 8 ganger med saltet, potetesmelet irøres, og der spædes spes litt efter litt med vandet vannet eller kraften. Krydderierne Krydderiene og flesketerningerne knades flesketerningene knas i. Farcen Farsen stoppes i ret-tarmer, lægges rett tarmer, legges i syltelake 1 døgn, hænges henges op til tørring tørking 1 døgn, røkes ¾ á 1 ¾—1 time. Kokes ca. 20 minutter.

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Frequently asked questions

What meat is used in these smoked sausages?
1½ kg beef and 1 kg veal, plus 500 g pork-fat cubes. The meat is ground 8 times together with the salt (150 g).
How long does the process take?
The sausages sit in pickling brine for 1 day, are hung to dry for 1 day, smoked ¾–1 hour and finally boiled about 20 minutes. That is why the total time is roughly two days.
What is the forcemeat seasoned and bound with?
50 g potato starch is stirred in as a binder, and the forcemeat is gradually moistened with about 2½ liters of meat stock or water. The seasoning is 20 g ginger, in addition to salt and 1 tablespoon saltpeter (for color/preservation).
What is the forcemeat stuffed into?
The forcemeat is stuffed into rectum casings, according to the recipe from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 646.

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