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LOCATION: Recipes >> Preserving Meats >> Original text from my grandmothers handwritten recipe book:

Print this Recipe    Original text from my grandmothers handwritten recipe book:

Rxkepxlse.
1 kg svinekjxd
1 kg flesk
1 kg oksekjxd
melk til passe deig
salt og krydderier:
muskat
pepper
ingeffr
salt
Kjxdet males 12 ganger, flesk 2 ganger. Alt males sammen. Saa arbeides
deigen grundig tilsettes krydderier og spes med kold kokt melk eller
kraft. Stappes i naturtarmer (hestetarmer).
Naar ffrdige udgnis de med litt salpeter og salt. Lfgges i fat, vendes
av og til. Ligger i 2 dxgn. Rxkes og hfnges opp.
Saltet haves i fxr malingen

Smoked sausage:

1 kg meat of pork
1 kg fat of pork
1 kg meat of ox
milk or boullion until fit
ground nutmeg
ground pepper
ground ginger
salt

Add salt to the cubed meat. Grind the meat 12 times, the fat 2 times.
Grind all together. Work the meat dough thoroughly. Add spices and
boiled milk or boullion until smooth dough. Put in casings, preferably
thick horse casings.
Rub the casings with a little salpetre and salt. (2 tablespoon salt and
2 teaspoon salpetre). Have them in a deep dish on turn them now and
then. Let them rest for 2 days in cold room. Smoke and hang them.
Boil before use.
A good idea is to boil a little of the dough to test for salt and
spices. Add more spices or salt if needed.
(When my mother made theese sausages, she tested for saltness and spices
several times. She never had an accurate measure for salt and spices. It
is up to your tastes how much you prefer of each of them. I like to have
some nutmeg as a dominating spice. But other prefers other tastes. It is
up to you :-)


Alf Christophersen
alf.christophersen@basalmed.uio.no

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