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Cured sausages

Erken's cured sausage of 4 kg horse meat and 1.5 kg pork with salt, saltpeter, clove, pepper, nutmeg, cognac, red wine, and sugar; the filling is packed tightly into casings, salted 3 days in a trough, dried, and smoked.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 651 (falt i det fri)

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About the dish

From the slaughtering chapter of "Stor kokebok" (1914). Erken recommends horse meat for cured sausage, and the recipe belongs to the part of the book about making full use of the animal after slaughter. Saltpeter was used both as a color stabilizer and a preservative.

How to make it

  1. 1

    Grind the meat

    Grind the horse meat four times.

  2. 2

    Prepare the pork

    Cut half of the pork into fairly small cubes. Grind the rest of the pork twice on its own. The pork should have sat 5 hours in salt water, or place the pork cubes in a brine of 2 dl salt to 1/2 liter water. This is done so the pork does not turn rancid in the sausages later.

  3. 3

    Drain

    Place the pork cubes on a cloth and let them drain before mixing them into the filling.

  4. 4

    Knead the filling

    Work the ground meat thoroughly with the spices. While kneading continuously, add the cognac and red wine along with the sugar. Finally work in the ground pork and the pork cubes.

  5. 5

    Fill the sausages

    Pack the filling very tightly into straight, strong casings, preferably horse casings. Prick the sausages along the way so air escapes.

  6. 6

    Salting

    Place the filled sausages in a trough sprinkled with a little salt, and scatter a layer of salt over the sausages. Let them sit 3 days and turn them in the trough.

  7. 7

    Drying and smoking

    Hang the sausages up or wipe them dry, press them together more firmly, and smoke them. Then mature them in a cool, airy place.

Changes from the original

Measurements have been modernized (del. → dl, gr. → g, tsp/tbsp spellings updated). The steps have been rewritten in modern Norwegian. Saltpeter is given as in the original, but note that nitrite/nitrate curing salt is today used per current dosing instructions; the amount should not be increased.

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. 651) → 1949 (korrekturlest, s. 786)~60% av teksten endretfjernetlagt til
4 kg. hestekjøt 1 1/2 hestekjøtt 1½ kg. flesk 150 gr. salt 1 spiseske spiseskje salpeter 10 gr. nellik 10 gr. pepper 1 teske teskje muskat 1 del. konjak konjakk 4 del. rødvin 150 gr. sukker. Kjøttet males 4 ganger; ganger med halvparten av flesket flesket, resten skjæres i ganske smaa terninger, og resten males for sig selv 2 ganger; flesket små ternin­ger. Flesket skal ha ligget 5 timer i saltvand, saltvann, eller fleketerningerne lægges fleske­terningene legges i saltlake, 2 del. salt til 1/2 ¾ l. vand; vann; dette gjøres, forat foråt flesket ikke senere se­nere skal harskne i pølserne; lægges pølsene; legges op paa på et klæde, før de haves has i farcen. Kjøtdeigen farsen. Kjøttdeigen arbeides med krydderierne, krydderiene, og under vedholdende knadning haves konjak knad­ning has konjakk og rødvinen rød­vinen med sukkeret i. Flesket og fleketerningerne Fleske­terningene arbeides i tilsidst. Pølserne til sist. Pølsene stoppes meget fast i rette, sterke tarmer, helst hestetarmer; heste­tarmer, prikkes under stopningen. Naar pølserne stoppin­gen. Når pølsene er færdigstoppet, lægges ferdigstop­pet, legges de i et traug, trau, hvori der er strøet strødd litt salt; over pølserne pølsene drysses ogsaa også et lag salt; ligger 3 dage dager heri og vendes i trauget. Spekepølserne hænges trauet. Spekepølsene henges op eller tørres tørkes av, trykkes tryk­kes fastere sammen og røkes. Henges op; skal ikke berøre hinannen og må ikke klem­mes. Når de er ferdig speket, må de ikke henge varmt, ti fettet vil flyte ut og pølsene blir tørre og hårde. Legg dem da heller i kasse med papir imellem. De må naturligvis være så ferdige at de ikke mugner. Glem dem ikke med tilsyn!

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Frequently asked questions

What meat is used in these cured sausages?
The recipe uses 4 kg horse meat and 1 1/2 kg pork (pork fat/lard). The meat is ground 4 times, half the pork is cut into small cubes, and the rest is ground 2 times.
Why is the pork placed in brine first?
The pork should sit about 5 hours in salt water (2 dl salt to 1/2 l water) so it does not later turn rancid in the sausages. The cubes are placed on a cloth to drain before being worked into the filling.
What gives the filling its flavor and color?
Clove, pepper, nutmeg, and salt, plus saltpeter for color and shelf life. While kneading continuously, 1 dl cognac and 4 dl red wine with 150 g sugar are added.
How old is the recipe?
It is from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 651. The stated total time is roughly 7 days, since the sausages are packed very tightly and then cured.

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