Medisterpølse

Name: Medisterpølse
Total time: 1 h 30 min
Yield: 6
Cuisine: Danish
Ingredients: 1 kg Pork shoulder, coarsely minced; 200 g Pork back fat, minced; 1 Onion, very finely chopped; 200 ml Whole milk; 3 tbsp Plain flour; 2 tsp Ground allspice; 1/4 tsp Ground cloves; 2.5 tsp Salt; 1 tsp White pepper; 2 m Sausage casing, natural hog; 60 g Butter for frying; 100 ml Water for the pan

One long coil of coarse pork sausage, spiced with allspice and onion, fried slowly in butter until it is brown all round — cut at the table, never into links.

Pinagmulan

Recipe ni Danish home kitchens · 🏺 Traditional · Rye bread, pork and butter, and an insistence that lunch is a slice of bread with something carefully arranged on top — hygge is a real constraint on how food is served, not a marketing word.

Danish · coiled sausage — An ownerless traditional dish, so no cook is credited. The cited article confirms the Scandinavian origin, the coarsely minced spiced pork, the natural casing and the long unlinked form. Quantities and cooking method are this book's own.

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⏱ 90 min🍽 6 na serving🔥 620 kcal🇩🇰 Denmark

Walang mani

Mga hakbang

Mix the minced pork and fat with the onion, flour, spices, salt and pepper, then work in the milk a little at a time.
Work it for 3 minutes until it is sticky and holds together when you press a spoonful.
💡 Fry a teaspoon of the mix and taste it before you fill anything. Once it is in the casing you cannot adjust the salt.
Rinse the casing inside and out, slide it onto a sausage funnel and fill it in one continuous length. Do not twist it into links.
Coil the sausage flat into a spiral and pin it across with two skewers so it holds its shape.
Fry in butter over low heat for 12 minutes a side, adding the water halfway to steam it through.
💡 Low and slow. High heat splits the casing and all the fat you carefully put in runs into the pan.
Slide it whole onto a board and cut at the table. Serve with boiled potatoes, red cabbage and mustard.

💡 Mga tip

No casing and no funnel? Shape the mix into thick fingers, flour them and fry the same way. Every Danish kitchen has done this.
Allspice is the Danish sausage signature, exactly as it is in the meatballs. Do not swap it for mixed spice.
Leftovers are sliced cold onto rugbrød with mustard and a pickle — that is a proper smørrebrød.