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Cervelat Sausages

Cervelat sausage from Erken 1914: 1 kg lean pork, 200 g fatty pork, 600 g beef, and 200 g fat pork are ground 4 times, kneaded with 75 g salt, saltpeter, sugar, and white pepper, stuffed into straight casings, dried 2 days, cold-smoked 8 days, and cured for 6 weeks.

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

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About the dish

Cervelat sausage was one of the finest homemade cured sausages after the home slaughter. In "Stor kokebok" (1914), Erken describes the whole process of air-drying, eight days of cold smoking, and six weeks of curing before the sausages are finished.

How to make it

  1. 1

    Grinding

    Trim the meat and pork fat clean and grind everything 4 times.

  2. 2

    The forcemeat

    Knead the forcemeat well together with the salt, sugar, saltpeter, and the pepper.

  3. 3

    Stuffing

    Stuff the mixture firmly into straight casings and prick the sausages with a needle.

  4. 4

    Drying

    Hang the sausages in an airy place for 2 days.

  5. 5

    Smoking

    Smoke gently in cold smoke for 8 days.

  6. 6

    Curing

    Hang the sausages in a cool, airy place where they cannot freeze. They can be used after 6 weeks.

Changes from the original

The method is divided into numbered steps in modern Norwegian. Quantities are kept unchanged; note that saltpeter is today replaced with curing salt per the manufacturer's instructions.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 779)~67% av teksten endretfjernetlagt til
1 i kg. magert svinekjøt svinekjøtt 200 gr. fett svinekjøt svinekjøtt 600 gr. magert oksekjøt oksekjøtt 200 gr. flesk 3 gr. støtt, hvit pepper 6 gr. hel, hvit pepper 75 gr. salt 4 gr. støtt salpeter 3 gr. sukker. Kjøttet og flesket renskjæres og males 4 ganger, knades med krydderierne, deigen stoppes fast i rette tarmer, prikkes med naal. Pølserne ophænges paa et luftig sted i 2 døgn, røkes forsigtig i 8 dage i kold røk. Hænges op paa et kjølig, luftig sted. Maa ikke fryse. Pølserne kan brukes efter 6 ukers forløp.

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Frequently asked questions

How long does it take before the cervelat sausages can be eaten?
According to the recipe, the sausages can be used after 6 weeks have passed — that is, about 42 days of curing after smoking.
How are the sausages treated before and after smoking?
The finished stuffed sausages are pricked with a needle and hung airily for 2 days, then smoked gently for 8 days in cold smoke. They are then hung in a cool, airy place — they must not freeze.
What kinds of meat are used, and how is the mixture ground?
1 kg lean pork, 200 g fatty pork, 600 g lean beef, and 200 g fat pork. The meat is trimmed clean and ground 4 times, then kneaded with the spices (white pepper both ground and whole, salt, saltpeter, and sugar).
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 645, under butchering/cured meats.

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