Homemade Medister Sausage – A Danish Classic
- 2 hours
- Medium
- 8 servings
Medister sausage is a traditional Danish dish often enjoyed on both everyday occasions and festive events. Making your own homemade medister sausage is both fun and rewarding, resulting in a juicy and flavorful sausage that surpasses most store-bought versions.
This recipe guides you through the process from start to finish, so you achieve the perfect medister sausage. With a blend of pork, pork fat, and aromatic spices, you will get an authentic taste that will impress family and friends.
Serve the medister sausage with classic sides like potatoes, gravy, and red cabbage, or enjoy it in a sandwich for a quick and delicious lunch.
Ingredients
Medister Sausage
- 4.4lbspork neck
- 7ozpork fat
- 7ozpeeled onions
- 1.5ozsalt
- 2tsp.nutmeg
- 2tsp.allspice
- 1tsp.white pepper
- 1tsp.cardamom
- 0.7cupcold water
- 4mpork casings
Tools
- Meat grinder
- Sausage stuffer or sausage horn
- Stand mixer (optional)
- Cutting board
- Knife
- Large bowl
- Pot
- Pan
- Paper towels
Tips
- Natural pork casings of 28/30 mm in diameter are used—using natural casings yields the best results.
- Be careful not to boil or fry the medister sausage too intensely, as this can cause it to burst.
- Avoid piercing the medister sausage, as this will cause the juices to run out onto the pan. This not only ruins the fat but also makes the medister sausage drier.
- You can divide the casing into smaller pieces—each meter holds approximately 500 grams of filling.
- If you make a smaller portion than our standard, it will take less time, as filling the casings can be somewhat time-consuming.
Goes well with
- Potatoes and brown gravy
- Red cabbage
- Mustard and rye bread
Instructions
1
Soak the pork casings in cold water. They should soak for at least 30 minutes and up to 24 hours. Change the water every hour.
2
Cut the pork neck, pork fat, and peeled onions into smaller pieces.
3
Grind the pork neck, pork fat, and onions together using a meat grinder.
4
Add the salt to the meat mixture and stir for one minute—either by hand or using a stand mixer.
5
Add nutmeg, allspice, white pepper, cardamom, and half of the cold water. Mix the meat mixture thoroughly, ensuring you reach all corners of the bowl.
6
Adjust the mixture with the remaining water. The mixture should not be too liquid nor too firm.
7
Rinse the casings under running water to remove any remaining salt.
8
Place the casing onto the sausage horn of your sausage stuffer or meat grinder. The entire casing should be on.
9
Gently press the meat mixture into the sausage stuffer so it comes out into the casing. Use one hand to guide the casing, ensuring the medister sausage is as uniform as possible. Do not overfill.
10
When there is about 5-10 cm of casing without filling at the start, tie a knot. Once you have filled the casing, tie a knot at the end of the medister sausage. Make sure there are no air bubbles.
11
You can divide the medister sausage into smaller pieces as needed. It can now be frozen if desired.
12
The medister sausage can be cooked immediately. You may choose to boil it first for a firmer texture.
13
If you choose to boil it, bring a pot of water to a boil, then reduce the heat so the water simmers. Place the medister sausage in the water. When it turns white in color, remove it and pat it dry with paper towels. This takes about 10 minutes. Turn it if it's not fully submerged.
14
Add a little oil and/or butter to a frying pan and heat it up. Fry the medister sausage in the pan until both sides have a golden crust.
15
Serve the medister sausage while it is hot. Enjoy!
Nutritional Information
Calories
Carbohydrates
Fat
Protein
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