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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 646)~78% of the text changedremovedadded
1,5 kg oksekjøtt. 1½ kg. oksekjøt 1 kg kalvekjøtt. kg. kalvekjøt 500 g flesketerninger. gr. flesketerninger 150 g salt. gr. salt 50 g potetmel. gr. potetesmel 20 g gr. ingefær (malt). 1 spiseskje salpeter. 2,5 l kjøttkraft spiseske salpeter ca. 2½ l. kjøtkraft eller vann (ca.). endetarmer (til stopping). syltelake (til salting). Kvern kjøttet vand. Kjøttet males 8 ganger sammen med saltet.. Rør inn potetmelet saltet, potetesmelet irøres, og sped deigen der spædes litt etter efter litt med vann vandet eller kjøttkraft.. Kna inn ingefær, salpeter kraften. Krydderierne og fleseterningene.. Stopp farsen flesketerningerne knades i. Farcen stoppes i endetarmer.. Legg pølsene ret-tarmer, lægges i syltelake i 1 døgn, heng dem så opp hænges op til tørking i tørring 1 døgn.. Røk pølsene døgn, røkes ¾ til á 1 time. Kok dem deretter i Kokes ca. 20 minutter.

Note on Modernised

Mål er modernisert (g, l, spiseskje), «potetesmel» er beholdt som potetmel, «ret-tarmer» forklart som endetarmer. Fremgangsmåten er delt i nummererte trinn.

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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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