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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.

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. 786)~80% of the text changedremovedadded
4 kg kg. hestekjøtt (kan erstattes med magert storfekjøtt). 1,5 kg 1½ kg. flesk (ferskt svinespekk/sideflesk). 150 g salt. gr. salt 1 spiseskje salpeter (i dag: nitrittsalt etter produsentens anvisning). 10 g nellik, malt. gr. nellik 10 g pepper, malt. gr. pepper 1 teskje muskat. muskat 1 dl konjakk. del. konjakk 4 dl rødvin. del. rødvin 150 g gr. sukker. 2 dl salt (til saltlake av 1/2 l vann for flesketerningene). tarmer, sterke og rette (helst hestetarmer). Kvern hestekjøttet fire ganger.. Skjær Kjøttet males 4 ganger med halvparten av flesket flesket, resten skjæres i ganske små terninger. Kvern resten av flesket to ganger for seg selv. ternin­ger. Flesket skal ha ligget 5 timer i saltvann, eller legg flesketerningene fleske­terningene legges i en saltlake av saltlake, 2 dl del. salt til 1/2 liter vann. Dette gjøres for at ¾ l. vann; dette gjøres, foråt flesket ikke se­nere skal harskne i pølsene senere.. Legg flesketerningene pølsene; legges op på et klede og la dem renne av klæde, før de blandes has i farsen.. Arbeid kjøttdeigen godt farsen. Kjøttdeigen arbeides med krydderne. Under vedvarende elting tilsettes konjakken krydderiene, og rødvinen under vedholdende knad­ning has konjakk og rød­vinen med sukkeret. Arbeid sukkeret i. Fleske­terningene arbeides i til sist inn det kvernede flesket og flesketerningene.. Stopp farsen sist. Pølsene stoppes meget fast i rette, sterke tarmer, helst hestetarmer. Prikk heste­tarmer, prikkes under stoppin­gen. Når pølsene underveis så luft slipper ut.. Legg er ferdigstop­pet, legges de ferdigstoppede pølsene i et trau trau, hvori der det er strødd litt salt, og dryss salt; over pølsene drysses også et lag salt over pølsene. La dem ligge salt; ligger 3 døgn dager heri og vend dem vendes i trauget.. Heng pølsene opp trauet. Spekepølsene henges op eller tørk dem tørkes av, press dem tryk­kes fastere sammen og røyk dem. Modnes deretter kjølig røkes. Henges op; skal ikke berøre hinannen og luftig. 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!

Note on Modernised

Mål er modernisert (del. → dl, gr. → g, teske/spiseske → teskje/spiseskje). Trinnene er skrevet om til moderne norsk. Salpeter er oppgitt som i originalen, men merk at nitritt/nitratsalt i dag brukes etter dagens doseringsanvisning; mengden bør ikke økes.

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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.

Equipment for this dish

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