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.

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)

Be the first to rate

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
Grinding
Grind the meat 8 times, and grind the suet in with the last two passes.
2
Forcemeat
Work the forcemeat well with the spices and add the milk little by little. Work the mixture well between each addition.
3
Potato starch
Stir in the potato starch last.
4
Stuffing and poaching
Stuff the forcemeat into casings and let the sausages poach gently for 20 minutes.
5
Storage
Store the sausages under a layer of melted fat.
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.

In stores now

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

Storfekjøtt

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.

From1914 Modernised

To1914 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!