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Saucisses with chestnuts

Quickly browned saucisses are arranged on a dish with cooked apples, prunes, chestnuts, peas and potatoes glazed in butter and sugar; served hot for supper or lunch. From Erken's Stor kokebok (1949), p. 868.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)

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About the dish

The dish appears among the hot additions in the cold-table chapter and shows a sausage and fruit combination that was common at the time.

How to make it

  1. 1

    Brown the saucisses

    Brown the saucisses (see p. 779) quickly.

  2. 2

    Glaze the potatoes

    Run cold water over the cooked, shaped potatoes and let them drain well. Melt 20 g butter and 40 g sugar in a pan until it stands in a pale foam. Add the potatoes quickly and glaze by shaking the pan. Do not use a knife.

  3. 3

    Arrange

    Lay the saucisses on a dish and garnish with cooked apples, prunes, chestnuts, peas and the glazed potatoes.

  4. 4

    Serve

    Serve hot for supper or as a lunch dish.

Changes from the original

The text gives quantities only for the glaze. Saucisses refers to the recipe on p. 779. The method is divided into four steps and put in the right order.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 868)~84% of the text changedremovedadded
saucisser (se side 779). Saucisser (s. s. 779) kastanjer (kokte). epler (kokte). svisker (kokte). erter (kokte). poteter (kokte, utstukne, til glasering). 20 g smør (til glasering). 40 g sukker (til glasering). Brun saucissene (se side 779) hurtig.. Overrisle kokte, glaserte poteter. Saucissene brunes hurtig, legges på fat som pyntes med kokte epler, svisker, kastanjer, erter og glaserte poteter. Kokte, utstukne poteter overrisles med kaldt vann og la dem dryppe koldt vann, som dryppes godt av. Smelt fra igjen. I en panne has 20 g gr. smør og 40 g sukker i en panne til det gr. sukker; når dette står i et lyst skum. Ha skum, has potetene raskt hurtig i og glaser dem glaseres ved å riste pannen. Bruk at man ryster pannen — bruk ikke kniv.. Legg saucissene på et fat og pynt med kokte epler, svisker, kastanjer, erter og de glaserte potetene.. Server varmt kniv. Serveres varm til aftens eller som lunsjrett. lunsj rett.

Note on Modernised

Teksten gir bare mengder for glaseringen. Saucisser henviser til oppskriften på s. 779. Fremgangsmåten er delt i fire steg og ordnet i riktig rekkefølge.

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Frequently asked questions

What are the potatoes glazed with?
20 g butter and 40 g sugar, which should stand in a pale foam before the potatoes go in.
Why no knife?
The potatoes are glazed by shaking the pan; the book says not to use a knife.
When is the dish served?
Hot, for supper or as a lunch dish.

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