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.

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
Grinding
Grind the meat 8 times together with the salt.
2
Moistening
Stir in the potato starch and moisten the mixture little by little with water or meat stock.
3
Spices and pork fat
Knead in the ginger, saltpeter and the pork-fat cubes.
4
Stuffing
Stuff the forcemeat into rectum casings.
5
Brine and drying
Place the sausages in pickling brine for 1 day, then hang them up to dry for 1 day.
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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Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

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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.

Equipment for this dish

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