📝 About This Recipe
A cornerstone of the Danish 'Julefrokost,' Medisterpølse is a succulent, spiced pork sausage that embodies the warmth of the holiday season. This recipe features a delicate balance of warm spices like cloves and allspice, bound with a touch of onion and cream for a tender, juicy texture. Fried to a golden crisp in butter, it offers a satisfying snap and a deeply comforting flavor profile that has been cherished for generations.
🥗 Ingredients
The Sausage Meat
- 1 kg Ground Pork (preferably 10-15% fat for juiciness)
- 1 medium Yellow Onion (very finely grated or pureed)
- 250 ml Whole Milk or Heavy Cream (cold)
- 3-4 tablespoons Flour or Potato Starch (to bind the meat)
- 1 large Egg (at room temperature)
Christmas Spice Blend
- 2 teaspoons Fine Sea Salt
- 1 teaspoon Ground Black Pepper (freshly ground)
- 1/2 teaspoon Ground Allspice (the signature Scandinavian spice)
- 1/4 teaspoon Ground Cloves (use sparingly as it is potent)
- 1/4 teaspoon Ground Ginger (adds a subtle warmth)
Casing and Cooking
- 2-3 meters Hog Casings (cleaned and soaked in lukewarm water)
- 50 grams Unsalted Butter (for pan-frying)
- 1 liter Water or Meat Stock (for poaching)
- 2 pieces Bay Leaf (for the poaching liquid)
👨🍳 Instructions
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1
Begin by soaking the hog casings in lukewarm water for at least 30 minutes to remove excess salt and make them pliable.
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2
In a large chilled mixing bowl, combine the ground pork with the salt. Stir vigorously with a wooden spoon or a stand mixer for 2-3 minutes until the meat becomes tacky and develops a 'thread-like' texture.
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3
Add the finely grated onion, black pepper, allspice, cloves, and ginger to the meat. Mix thoroughly to ensure the spices are evenly distributed.
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4
Incorporate the egg and the flour (or starch), stirring until fully absorbed into the meat mixture.
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5
Slowly pour in the cold milk or cream in small increments, mixing constantly. The resulting 'fars' (meat paste) should be soft and moist but still hold its shape.
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6
Fit a sausage stuffer or a piping bag with a wide nozzle. Slide the entire length of the casing onto the horn, leaving a few inches hanging off the end.
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7
Stuff the casing slowly, being careful not to pack it too tightly as the meat expands during cooking. Traditionally, Medisterpølse is kept as one long, continuous coil rather than individual links.
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8
Once stuffed, tie a knot at both ends. Prick any visible air bubbles with a fine needle to prevent the casing from bursting.
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9
Bring a large pot of water or stock with the bay leaves to a very gentle simmer (approx. 80°C/175°F). Do not let it boil.
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10
Carefully place the sausage coil into the water and poach for 15-20 minutes. The sausage should feel firm to the touch.
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11
Remove the sausage from the water and pat it completely dry with paper towels. This is crucial for achieving a crispy skin later.
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12
Heat a large skillet over medium heat and melt a generous knob of butter. Once the butter foams, place the coil (or large sections) in the pan.
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13
Fry for 5-7 minutes per side, basting with the melted butter, until the skin is deep golden brown and crispy.
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14
Transfer to a cutting board and let rest for 5 minutes before slicing into thick, diagonal pieces for serving.
💡 Chef's Tips
Always keep your ingredients cold; cold meat and cream ensure the fat doesn't break, resulting in a smoother texture. Do not overstuff the casings; leaving a little room allows the meat to expand without the sausage exploding in the pan. If you don't have a sausage stuffer, you can cook the meat mixture as small patties (frikadeller style), though you'll miss the iconic snap. Pricking the sausage with a needle before poaching is the best insurance policy against a burst casing. For the best flavor, make the meat mixture a day in advance to let the spices fully bloom.
🍽️ Serving Suggestions
Serve alongside classic Danish 'Rødkål' (sweet and sour braised red cabbage). Accompany with caramelized 'Brunede Kartofler' (sugar-glazed potatoes) for a true Christmas experience. Add a dollop of strong, grainy Scandinavian mustard on the side for a sharp contrast to the rich meat. Pair with a dark, malty Danish Christmas beer (Julebryg) or a glass of chilled Aquavit. Leftovers are fantastic the next day on buttered rye bread (smørrebrød) with pickled beets.