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Stuffing Sausages

Erken's instructions for stuffing sausages: use a sausage horn or fit a tin nozzle onto the meat grinder in place of the knife and plate, draw the casing onto the nozzle and fill. With the grinder method the sausages are divided and tied afterward; with the sausage horn (used for sausages with diced pork fat) the casings are divided beforehand.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 641 (falt i det fri)

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About the dish

A practical technique explanation in the butchering chapter, placed just before Erken's long series of sausage recipes. She describes both the traditional sausage horn and the use of the meat grinder with a tin nozzle.

How to make it

  1. 1

    Choose the tool

    Use a sausage horn, or remove the knife and plate from the meat grinder and fit a tin nozzle (sausage funnel) in their place.

  2. 2

    Fit the casing

    Draw the casing all the way onto the horn or nozzle.

  3. 3

    Stuff the sausages

    Fill the forcemeat evenly into the casing. Make sure no air pockets form.

  4. 4

    Divide up

    If you use the grinder with a tin nozzle, divide the sausages into suitable lengths after stuffing by tying them off. If you use a sausage horn — which is used for all sausages with small pork-fat cubes — divide the casings into suitable lengths beforehand.

Changes from the original

Modernized language; the tin nozzle on the meat grinder corresponds to today's sausage horn/sausage funnel for grinders. No quantities are given, as this is a working instruction.

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. 641) → 1949 (korrekturlest, s. 775)~45% av teksten endretfjernetlagt til
Pølsehorn eller bliktut, tarmer, pølsefarse Stopping av pølser. Til stopning stopping av pølser benyttes pølsehorn, eller man tar kniv og hulplaten fra kvernen og sætter istedet setter iste det en bliktut, trækker blikktut, trekker tarmen helt indpaa innpå denne, og før man ved ord av det, er pølserne pølsene stoppet. Benytter man sig av denne sidste maate, siste måte, deles pølserne pølsene op i passe længde efter stopningen, lengde efterstoppingen, idet man knytter for. Naar Når man bruker pølsehorn (til alle pølser med smaa små fleskebiter i), deles tarmene paa forhaand på forhånd op i passende længde. lengde.

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Frequently asked questions

What equipment do I need to stuff sausages?
Either a sausage horn, or the grinder: you remove the knife and plate and fit a tin nozzle instead. The casing is drawn all the way onto the nozzle/horn.
When should the casings be divided into suitable lengths?
If you use a tin nozzle on the grinder, you stuff first and divide afterward, tying them off. If you use a sausage horn, the casings are divided into suitable lengths beforehand.
When is a sausage horn the right choice?
A sausage horn is used for all sausages that have small pork-fat cubes in the forcemeat.
Where does this method come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 641, in the chapter on butchering, sausages, and forcemeats.

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