Danish Smoked Sausage

The following recipes have been obtained from the largest and best sausage factory of Copenhagen, Denmark. For this recipe, use 25 pounds each of lean beef and pork, 12 pounds of fat cut fine and 8 pounds of fat cut into small dice, two and a half pounds of salt. 30 gram. powdered saltpetre, 70 gram. powdered sugar, 85 gram. ground white pepper. Remove all sinews, then chop the beef and pork together; when about half chopped, add the 12 pounds of fat and finish by chopping all fine, adding the seasonings toward the finish; then work in thoroughly the 8 pounds of fat cut in small dice. When well mixed the whole mass should be packed tightly in a wooden trough for 24 hours so as to allow the saltpeter to effect its color and also render the mass more firm. The meat is then placed into the sausage filler, and filled into beef casings as TIGHTLY AS POSSIBLE. The tighter the skin is filled, the better the sausage will be for cutting when dried. When the casings are filled, they should be laid in a pickling tub and lightly covered with coarse salt, place a board on top and let them remain till the salt has turned into pickle, then lift them out and hang in the air until ALL moisture has run off them. When dry, they should be smoked in cold smoke until they are a rich dark brown in color.

The sausage is then ready for eating, and will keep for several months. Length, about eighteen inches.

Cervelatpolse Or Danish Beef And Pork Sausage

For this recipe, use 25 pounds each of beef and pork, twelve and a half pounds of pork fat cut in small dice, one and a half pounds of salt, 30 gram. powdered saltpetre, 50 gram. ground white pepper, 50 gram. powdered sugar, 13 gram. each of ground ginger and nutmeg. Remove all sinews, then chop the beef and pork together quite fine, adding the seasonings towards the finish, then add the diced fat and thoroughly mix. When mixed placed into the filler and fill TIGHTLY into beef casings, tying into 18-inch lengths; hang in the air for 24 hours, then smoke in very warm smoke till the skins are brown; then boil them until the sausage is as elastic as an indiarubber ball and will bounce if dropped on the table. This is a sure proof that the sausage is thoroughly cooked. When done, dry them and glaze the skins. Serve as in the first recipe, in slices, as an appetizer or Hors d'oeuvre.

Knockpolse Or Hard Smoked Danish Sausage

For this recipe, use 21 pounds of beef, 12 pounds each of veal and pork and 5 pounds of pork fat cut into small dice, one and a quarter pounds of salt, 30 gram. powdered saltpetre, 15 gram. ground nutmeg, 20 gram. each of ground cinnamon and ginger, 60 gram. ground white pepper, 4 garlic cloves and 4 small shallots finely grated. First chop beef and veal together half fine, then add the pork and finish chopping till fine, adding the seasonings towards the finish; then thoroughly work in the pork fat cut in small dice. Place the meat in the sausage filler and fill into hog casings, tying in six inch lengths, meat NOT to be filled too tightly. When filled, hang to dry for a day and smoke in warm smoke. Boil for eating hot or cold.