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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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 779)~86% of the text changedremovedadded
1 kg i kg. magert svinekjøtt. svinekjøtt 200 g gr. fett svinekjøtt. svinekjøtt 600 g gr. magert oksekjøtt. oksekjøtt 200 g flesk. gr. flesk 3 g gr. støtt, hvit pepper (støtt). 6 g gr. hel, hvit pepper (hel). 75 g salt. gr. salt 4 g gr. støtt salpeter (støtt; i dag nitrittsalt etter anvisning). 3 g gr. sukker. rette tarmer. Renskjær kjøttet og flesket og kvern alt 4 ganger.. Kna farsen godt sammen med salt, sukker, salpeter og pepperen.. Stopp deigen fast i rette tarmer og prikk pølsene med nål.. Heng pølsene på et luftig sted i 2 døgn.. Røyk forsiktig i kald røyk i 8 dager.. Heng pølsene på et kjølig, luftig sted der de ikke kan fryse. De kan brukes etter 6 uker.

Note on Modernised

Fremgangsmåten er delt i nummererte trinn på moderne norsk. Mengder er beholdt uendret; merk at salpeter i dag erstattes av nitrittsalt etter produsentens anvisning.

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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.

Equipment for this dish

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