Preserving Meats: Original text from my grandmothers handwritten recipe book: by Recipe Cottage

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	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