Why should the meat hang for 24 hours in a napkin?

After the meat has been ground 6 times, it is hung for 24 hours in a napkin so the juices can drain off. According to the recipe, this protects the sausages from spoiling.

What kinds of meat and amounts are used?

1 kg pork, ½ kg beef, and 400 g fatback, plus 1 dl red wine, 40 g salt, 10 g ground pepper, and a slice of onion.

How is the onion used?

The onion slice is placed in 2 tablespoons of red wine for 2 hours, and the wine is then strained through a fine sieve into the mixture – the onion pieces themselves are not included.

How are the sausages filled and finished?

The forcemeat is stuffed firmly into wide beef casings and pricked often during stuffing. The sausages are wound tightly crosswise with twine and smoked.

Salami Sausages

Erken's salami sausage from 1914: ground pork and beef with cubed fatback, red wine, salt, pepper, and onion infusion, stuffed into wide beef casings, wound with twine, and smoked.

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

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About the dish

From the chapter on slaughtering in Henriette Schønberg Erken's Stor kokebok (1914), in the section on homemade sausages. The salami sausage was a cured sausage that was dried and smoked for long keeping.

How to make it

1
Grinding
Trim the meat well of sinews and membranes, and grind it 6 times.
2
Draining
Hang the ground meat in a napkin for 24 hours so the juices can drain off. This protects the sausages from spoiling.
3
Fatback and wine
Cut the fatback into small cubes and moisten them with the red wine. Mix them into the meat together with the salt and pepper.
4
Onion infusion
Put the onion slice in 2 tablespoons of red wine for 2 hours, and strain the wine through a fine sieve into the mixture.
5
Stuffing
Work everything together well and stuff the mixture firmly into wide beef casings. Prick often with a needle during stuffing.
6
Winding and smoking
Wind the sausages tightly crosswise with twine, and smoke them.

Changes from the original

Measures converted to modern units (dl, tablespoon, teaspoon), "pounded pepper" modernized to ground pepper. The method is divided into numbered steps. The amount of red wine in the original is given indistinctly ("del.") and interpreted as 1 dl.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 646) → 1949 (korrekturlest, s. 779)~84% av teksten endretfjernetlagt til

1 kg. ~~svinekjøt ½~~ svinekjøtt y 2 kg. ~~oksekjøt~~ oksekjøtt 400 ~~gr.~~ gr, flesk 1 y 2 del. rødvin 40 gr. salt 10 gr. støtt pepper 1 skive løk. Kjøttet renskjæres, males 6 ganger, ophænges 24 timer i en serviet, forat saften kan rinde av; herved beskyttes pølserne for at bedærves. Flesket skjæres i smaa terninger, fugtes med rødvinen; disse blandes nu i kjøttet tillikemed krydderierne. Løkskiven lægges i 2 spiseskeer rødvin i 2 timer, og denne siles gjennem haarsil i deigen. Alt arbeides nu godt, stoppes derpaa rigtig fast i vide oksetarmer, prikkes ofte under stopningen. Pølserne omvikles tæt paa kryds og tvers med hyssing, røkes.

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Frequently asked questions

Why should the meat hang for 24 hours in a napkin?: After the meat has been ground 6 times, it is hung for 24 hours in a napkin so the juices can drain off. According to the recipe, this protects the sausages from spoiling.
What kinds of meat and amounts are used?: 1 kg pork, ½ kg beef, and 400 g fatback, plus 1 dl red wine, 40 g salt, 10 g ground pepper, and a slice of onion.
How is the onion used?: The onion slice is placed in 2 tablespoons of red wine for 2 hours, and the wine is then strained through a fine sieve into the mixture – the onion pieces themselves are not included.
How are the sausages filled and finished?: The forcemeat is stuffed firmly into wide beef casings and pricked often during stuffing. The sausages are wound tightly crosswise with twine and smoked.

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