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Saucisses

Saucisses from Erken 1914: a forcemeat of 500 g pork, 250 g pork fat and 250 g veal with salt, pepper, potato starch and 4 dl cold milk, stuffed into narrow sheep casings, tied into 10 cm lengths, poached 10 minutes in salted water and fried in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 645 (falt i det fri)

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About the dish

Saucisses are small, tied-together sausages in sheep casing – a finer type of sausage that Erken places among the butchering recipes in "Stor kokebok" (1914). They could be fried right away or stored under a layer of fat.

How to make it

  1. 1

    The forcemeat

    Grind the pork and veal several times, and the pork fat separately, as for medister forcemeat. Work everything well together with salt, pepper and potato starch, and thin gradually with the cold milk.

  2. 2

    Stuffing

    Stuff the forcemeat into narrow sheep casings in one long length. Do not stuff too firmly, or the sausages cannot be tied.

  3. 3

    Tying

    Lay the whole length double and begin from the middle to tie off sausages of about 10 cm. Flip one sausage length over the other.

  4. 4

    Poaching

    Let the sausages poach gently in boiling, salted water for 10 minutes.

  5. 5

    Serving or storing

    Grill the sausages and fry them in butter, or store them under a layer of fat for later use.

Changes from the original

Fractional measures are converted to grams and deciliters, and the method is divided into numbered steps in modern Norwegian. The reference to "medister forcemeat" is written out as grinding and thinning.

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. 645) → 1949 (korrekturlest, s. 778)~76% av teksten endretfjernetlagt til
1/2 ½ kg. svinekjøt 1/4 svinekjøtt ¼ kg. flesk 1/4 ¾ kg. kalvekjøt 30 gr. salt 25 gr. kalvekjøtt 3 toppede teskjeer potetesmel 3 teskjeer salt 1 teske teskje pepper 4 1¼ — ingefær 1 knivsodd allehånde 1½ del. kold melk. Tillagningen kjøttkraft eller melk 1 egg. Kjøttet renskjæres, males 6 ganger, ophenges 24 timer i en serviett, forat saften kan renne av; herved beskyttes pølsene for å bederves. Flesket skjæres i små terninger, fuktes med rødvinen; disse blandes nu i kjøttet tillikemed krydderiene. Løkskiven legges i 2 spiseskjeer rødvin i 2 timer, og denne siles gjennem hårsil i deigen. Alt arbeides nu godt, stoppes derpå riktig fast i vide oksetarmer, prikkes ofte under stopningen. Tillagingen som medisterfarce. medisterfarse. Den færdige farce ferdige farse stoppes i smale faaretarmer fåretarmer i én længde. lengde. Hele længden lægges lengden legges dobbelt; fra midten begynder begynner man at å knytte pølserne pølsene i 10 cm. længder; lengder; den ene pølselængde slaaes pølselengde slåes over den anden; pølserne maa annen; pølsene må for knytningens knytetingens skyld ikke være stoppet for fast. Pølserne smaatrækker forsigtig Pølsene småtrekker forsiktig i kokende, saltet vand vann i 10 minutter, griljeres grileres og ristes i smør eller opbevares under fettbund. fettbunn.

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Frequently asked questions

What meat goes into saucisses?
1/2 kg pork, 1/4 kg pork fat and 1/4 kg veal. In addition 30 g salt, 25 g potato starch, 1 teaspoon pepper and 4 deciliters cold milk.
How are the sausages made and tied?
The forcemeat is made like medister forcemeat and stuffed into narrow sheep casings in one long length. The length is laid double, and you tie from the middle into 10 cm long sausages, where one sausage length is flipped over the other. Do not stuff the casing too firmly, or the tying becomes difficult.
How long should they cook, and how are they served?
They are poached gently in boiling, salted water for 10 minutes. Then they are grilled and fried in butter, or they can be stored under a layer of fat.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 645, in the chapter on slaughtering, sausages and forcemeats.

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