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Swiss sausages

Beef is minced 10 times and mixed with seasoning, potato flour and water, pork fat is worked in at the end, stuffed in casing, salted, hung, smoked and boiled. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 780.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 780 (falt i det fri)

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About the dish

Sausage making belonged to the slaughtering season in Erken's chapter on butchering, where meat and fat were fully used.

How to make it

  1. 1

    Make the meat mixture

    Mince the beef 10 times and work it well. Add the seasoning and potato flour, and add the water little by little.

  2. 2

    Add the fat

    Mince the pork fat twice separately and work it in at the end together with the diced fat.

  3. 3

    Stuff and salt

    Stuff into straight casings. Rub the sausages with 3 tbsp salt and 1 tsp saltpetre.

  4. 4

    Hang, smoke and boil

    Hang the sausages for 1 day and smoke for 1–2 hours. Boil them.

  5. 5

    Note

    Note: Saltpetre is no longer used in home charcuterie; use curing salt (nitrite) at the stated dosage and follow safe curing advice, and cook the sausages through.

Changes from the original

"Del." is read as dl. The salting and saltpetre are given as in the original, and a final step with current advice on saltpetre has been added.

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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. 780)~82% of the text changedremovedadded
1 kg oksekjøtt. kg. oksekjøtt 250 g flesk. gr. flesk 1 ss salt. spiseskje salt 1 ts pepper. teskje pepper 1 ts ingefær. — ingefær 6 dl del. vann (eller melk). eller melk 1 ss potetmel. 0,5 ts spiseskje potetesmel ½ teskje salpeter (til farsen). 200 g gr. flesketerninger. 3 ss salt (til inngnidning av pølsene). 1 ts salpeter (til inngnidning av pølsene). Mal kjøttet Kjøttet males 10 ganger og arbeid det godt. Tilsett krydder ganger, arbeides godt og potetmel, tilsettes herunder krydderier og spe i potetesmel, vannet spes i litt etter litt.. Mal flesket efter litt. Flesket males 2 ganger for seg sig og arbeid det arbeides inn til slutt sammen med flesketerningene.. Stapp farsen flesketerningene. Stoppes i rette tarmer. Gni pølsene inn tarmer, inngnides med salt og salpeter, 3 ss spiseskjeer salt og 1 ts salpeter.. La pølsene henge i teskje salpeter. Henger 1 døgn og røyk dem i 1–2 døgn, røkes 1 å 2 timer. Kok dem.. Merk: Salpeter brukes ikke lenger i hjemmelaget kjøttvare; bruk nitritsalt i oppgitt dosering og følg trygge konserveringsråd, og stek eller kok pølsene gjennomvarme. Kokes.

Note on Modernised

«del.» er tolket som dl. Saltingen og salpeteren er gjengitt som i originalen, og et siste steg med dagens råd om salpeter er lagt til.

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Frequently asked questions

How long are the sausages smoked?
1–2 hours, after hanging for a day.
What is saltpetre?
A nitrate used for curing; today it is replaced by curing salt (nitrite) in stated doses.

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