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Wiener sausage (wienerpølse)

Wiener sausage from Erken 1914: beef and veal ground three times, seasoned with pepper, ginger, and mace, thinned with meat stock, mixed with twice-ground pork and potato starch, stuffed into sheep casing, smoked 20 minutes, and boiled 5 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 647 (falt i det fri)

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About the dish

Wiener sausage from the butchering chapter in Stor kokebok (1914). The sausages are stuffed into sheep casing (gut) like fine saucisses and given a short smoking before they are boiled — the same principle as today's Wiener sausages.

How to make it

  1. 1

    Grind the meat

    Grind the beef and veal together 3 times.

  2. 2

    Season and thin

    Work the forcemeat well with salt and spices, and thin it gently, a little at a time, with the cold meat stock.

  3. 3

    The pork

    Grind the pork 2 times separately, and finally work it into the forcemeat together with the potato starch.

  4. 4

    Stuffing

    Stuff the forcemeat into sheep casing the same way as saucisses, and tie off in suitable lengths.

  5. 5

    Smoke and boil

    Smoke the sausages for 20 minutes, then boil them for 5 minutes.

Changes from the original

The quantities have been kept as printed (the original's salt amount seems very low for the amount of meat; taste as you go and reckon rather about 15–18 g salt per kg of meat). Potato flour = potato starch, muskatblomme = mace. Units are written in modern form.

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. 647) → Modernisert~80% av teksten endretfjernetlagt til
4 kg. oksekjøt kg okseknøtt (oksekjøtt, magert). 4 kg. flesk kg svinekjøtt (flesk). 4 kg. kalvekjøt kg kalvekjøtt. 30 gr. g salt (som trykt i originalen; øk gjerne til ca. 15–18 g per kg kjøtt). 1 teske pepper 1/2 teske ts pepper. 0,5 ts ingefær 1/2 teske (malt). 0,5 ts muskatblomme (malt). 1 spiseske potetesmel ca. ss potetmel. 2,5 dl kjøttkraft (ca. 1/4 l. kjøtkraft. Oksekjøt liter, kald). saueskinn (tarm) (til stapping). Kvern oksekjøtt og kalvekjøt males kalvekjøtt sammen 3 ganger, arbeides ganger.. Arbeid farsen godt med krydderier, spædes salt og krydder, og spe litt efter om litt forsigtig forsiktig med kraften. Flesket males den kalde kjøttkraften.. Kvern flesket 2 ganger for sig seg, og arbeides arbeid det til slutt inn i tilslut farsen sammen med potetesmelet. Stoppes potetmelet.. Stapp farsen i faaretarmer paa saueskinn på samme maate måte som saucisser, røkes og bind av i passende lengder.. Røyk pølsene i 20 minutter; kokes minutter, og kok dem deretter i 5 minutter.

Note til Modernisert

Mengdene er beholdt som trykt (originalens saltmengde virker svært lav til kjøttmengden; smak deg fram og regn heller ca. 15–18 g salt per kg kjøtt). Potetesmel = potetmel, muskatblomme = muskatblomme (mace). Enheter er skrevet i moderne form.

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Frequently asked questions

Which meats are used in this Wiener sausage?
Equal parts beef, pork, and veal – 4 kg of each, that is, 12 kg of forcemeat for around 40 servings.
How is the forcemeat ground and mixed?
The beef and veal are ground 3 times and worked with the spices, while it is thinned gently with about 1/4 liter of meat stock a little at a time. The pork is ground 2 times separately and worked in at the end together with the potato starch.
Which casing is used, and how long are the sausages smoked and boiled?
The forcemeat is stuffed into sheep casings the same way as saucisses. The sausages are smoked for 20 minutes and then boiled for 5 minutes.
Which spices are included?
30 g salt, 1 teaspoon pepper, 1/2 teaspoon ginger, and 1/2 teaspoon mace, plus 1 tablespoon potato starch as binding. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 647.

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