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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 778)~87% of the text changedremovedadded
500 g svinekjøtt. 250 g flesk. 250 g kalvekjøtt. 30 g salt. 25 g potetmel. ½ kg. svinekjøtt ¼ kg. flesk ¾ kg. kalvekjøtt 3 toppede teskjeer potetesmel 3 teskjeer salt 1 ts pepper. 4 dl teskje pepper 1¼ — ingefær 1 knivsodd allehånde 1½ del. kjøttkraft eller melk (kald). smale fåretarmer. Kvern svine- og kalvekjøttet flere ganger og flesket 1 egg. Kjøttet renskjæres, males 6 ganger, ophenges 24 timer i en serviett, forat saften kan renne av; herved beskyttes pølsene for seg, som til medisterfarse. Arbeid alt godt sammen å bederves. Flesket skjæres i små terninger, fuktes med salt, pepper og potetmel, rødvinen; disse blandes nu i kjøttet tillikemed krydderiene. Løkskiven legges i 2 spiseskjeer rødvin i 2 timer, og sped litt etter litt med den kalde melken.. Stopp farsen denne siles gjennem hårsil i deigen. Alt arbeides nu godt, stoppes derpå riktig fast i vide oksetarmer, prikkes ofte under stopningen. Tillagingen som medisterfarse. Den ferdige farse stoppes i smale fåretarmer i én lang lengde. Ikke stopp for fast, ellers lar pølsene seg ikke knytte.. Legg hele Hele lengden dobbelt og begynn legges dobbelt; fra midten begynner man å knytte av pølser på ca. pølsene i 10 cm. Slå lengder; den ene pølselengden pølselengde slåes over den andre.. La annen; pølsene trekke må for knytetingens skyld ikke være stoppet for fast. Pølsene småtrekker forsiktig i kokende, saltet vann i 10 minutter.. Griljer pølsene minutter, grileres og stek dem ristes i smør, smør eller legg dem ned opbevares under fettbunn til senere bruk. fettbunn.

Note on Modernised

Brøkmål er omregnet til gram og desiliter, og fremgangsmåten er delt i nummererte trinn på moderne norsk. Henvisningen til «medisterfarce» er skrevet ut som kverning og spedning.

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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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