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Swiss sausages

Erken's Swiss sausages from 1914: beef ground with suet, spices, milk, and potato starch, stuffed into casings, poached for 20 minutes, and stored under a layer of fat – or alternatively cured in brine and smoked.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 646 (falt i det fri)

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About the dish

From the butchering chapter of "Stor kokebok" (1914). Swiss sausages are a fresh sausage of beef and suet that was poached in water and stored under a layer of fat, or alternatively cured and smoked.

How to make it

  1. 1

    Grinding

    Grind the meat 8 times, and grind the suet in with the last two passes.

  2. 2

    Forcemeat

    Work the forcemeat well with the spices and add the milk little by little. Work the mixture well between each addition.

  3. 3

    Potato starch

    Stir in the potato starch last.

  4. 4

    Stuffing and poaching

    Stuff the forcemeat into casings and let the sausages poach gently for 20 minutes.

  5. 5

    Storage

    Store the sausages under a layer of melted fat.

  6. 6

    Variation

    If you want smoked sausages, add ½ teaspoon saltpeter to the forcemeat, place the sausages in curing brine for 2–3 days, and smoke them for ½–1 hour.

Changes from the original

Measurements are modernized (g, l, tablespoon, teaspoon). "Fettbund" is explained as a layer of melted fat over the sausages. The method is broken into numbered steps.

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

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

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 646) → Modernisert~80% av teksten endretfjernetlagt til
1 kg. oksekjøt kg oksekjøtt. 300 gr. nyretalg g nyretalg. 1 spiseske salt spiseskje salt. 1 teske pepper teskje pepper. 1 teske teskje ingefær (malt). 2 spiseskeer potetesmel ½ teske spiseskjeer potetmel. 0,5 teskje salpeter (kan tilsettes hvis pølsene skal saltes og røkes). 1 l. l melk. Kjøttet males pølsetarmer (til stopping). Kvern kjøttet 8 ganger, og kvern nyretalgen males med de to sidste ganger, arbeides siste gangene.. Arbeid farsen godt med krydderierne, krydderiene og tilsett melken tilsættes litt efter litt; arbeid etter litt. Arbeid deigen godt mellem mellom hver spædning. Potetesmelet røres i tilslut. Stoppes spedning.. Rør inn potetmelet til slutt.. Stopp farsen i tarmer; smaatrækker tarmer og la pølsene trekke svakt i 20 minutter og opbevares minutter.. Oppbevar pølsene under fettbund. Farcen kan tilsættes et lag smeltet fett.. Ønsker du røkte pølser, tilsett ½ teske salpeter; pølserne lægges da teskje salpeter i lake (syltelaken) farsen, legg pølsene i 2 á 3 syltelake i 2–3 døgn og røkes ½—1 røk dem ½–1 time.

Note til Modernisert

Mål er modernisert (g, l, spiseskje, teskje). «Fettbund» er forklart som et lag smeltet fett over pølsene. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the Swiss sausages be cooked?
They should poach gently (simmer without a rolling boil) for 20 minutes. Afterward they are stored under a layer of fat.
What is the forcemeat made of?
1 kg beef and 300 g beef suet, seasoned with 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon ginger and optionally ½ teaspoon saltpeter, plus 2 tablespoons potato starch and 1 liter milk.
Why is the meat ground so many times?
The meat is ground 8 times, with the suet in the last two passes, to get a fine, binding forcemeat. The milk is added little by little, and the mixture is worked well between each addition; the potato starch is stirred in last.
Can the sausages be smoked?
Yes. Add ½ teaspoon saltpeter to the forcemeat, place the sausages in curing brine for 2–3 days, and then smoke them for ½–1 hour. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 646.

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