📝 About This Recipe
A cornerstone of Danish culinary heritage, Medisterpølse is a succulent, spiced pork sausage known for its signature spiral shape and warm aromatic profile. This recipe captures the authentic balance of cloves, allspice, and onion, resulting in a tender interior and a crisp, golden-brown casing. Whether served at a festive Christmas table or as a hearty weekday dinner, it embodies the true spirit of 'hygge' with its rich, savory depth.
🥗 Ingredients
The Meat Base
- 1 kg Pork shoulder (ground twice for a smooth texture, approx. 20% fat content)
- 200 grams Pork fat (Speck) (finely ground, if the shoulder is too lean)
The Seasoning & Binder
- 1 large Yellow onion (very finely grated or pureed)
- 2 tablespoons Fine sea salt (essential for the 'bind' of the sausage)
- 1 teaspoon Ground black pepper (freshly cracked)
- 1/2 teaspoon Ground cloves (the signature Scandinavian spice)
- 1 teaspoon Ground allspice (adds warmth and depth)
- 3-4 tablespoons All-purpose flour (helps hold the moisture)
- 300-400 ml Whole milk (ice cold)
Casing & Cooking
- 3 meters Hog casings (standard 32-35mm size, rinsed and soaked)
- 50 grams Butter (for frying)
- 2 pieces Bay leaves (for the poaching water)
- 5 pieces Whole peppercorns (for the poaching water)
👨🍳 Instructions
-
1
Begin by soaking the hog casings in lukewarm water for at least 30 minutes to remove excess salt and make them pliable. Run water through the inside of the casings to ensure there are no holes.
-
2
In a large chilled mixing bowl, combine the ground pork and salt. Using a stand mixer with a paddle attachment or a sturdy wooden spoon, beat the meat vigorously for 3-5 minutes until it becomes sticky and develops a 'thread-like' structure.
-
3
Add the grated onion, black pepper, cloves, and allspice to the meat. Continue mixing until the spices are evenly distributed.
-
4
Slowly incorporate the flour, mixing well. Begin adding the ice-cold milk a little at a time, allowing the meat to fully absorb the liquid before adding more. The final consistency should be soft and tacky, but not runny.
-
5
Sauté a tiny piece of the meat mixture in a pan to taste for seasoning. Adjust salt or spices if necessary before stuffing.
-
6
Fit your sausage stuffer with the appropriate nozzle. Slide the entire length of the casing onto the nozzle, leaving a few inches hanging off. Do not tie a knot yet to allow air to escape.
-
7
Stuff the meat into the casing at a steady pace. Aim for a firm but not over-tight fill, as the sausage needs room to expand during cooking without bursting. Once finished, tie a knot at both ends.
-
8
Bring a large pot of water to a gentle simmer (around 80°C/175°F) with the bay leaves and peppercorns. Do not let the water boil, as high heat will cause the casing to snap.
-
9
Carefully lower the long sausage coil into the water. Poach for 15-20 minutes. The sausage is ready when it feels firm to the touch.
-
10
Remove the sausage from the water and pat it thoroughly dry with paper towels. This is crucial for achieving a crispy skin during the final fry.
-
11
In a large skillet, melt the butter over medium heat until it begins to foam. Place the coiled sausage (or cut into lengths) in the pan.
-
12
Fry the Medisterpølse for 5-7 minutes per side, basting with the melted butter, until the skin is a deep mahogany brown and wonderfully crisp.
💡 Chef's Tips
Always use ice-cold milk and chilled meat; the cold temperature ensures the fat doesn't melt prematurely, which keeps the sausage juicy. Be careful not to over-stuff the casings; if they feel too tight, the sausage will likely burst when you poach or fry it. If you see air bubbles after stuffing, use a sterilized needle to gently prick the casing to let the air escape. For the best flavor, let the meat mixture rest in the fridge for an hour before stuffing to allow the spices to meld. If you don't have a sausage stuffer, you can use a piping bag with a wide tip, though it requires more patience.
🍽️ Serving Suggestions
Serve with 'Brunede Kartofler' (Danish caramelized potatoes) for a truly traditional experience. Pair with a generous helping of pickled red cabbage (Rødkål) to cut through the richness of the pork. A dollop of strong Danish mustard and some rye bread makes for a perfect lunch-style presentation. Enjoy with a cold pilsner beer or a glass of spiced Scandinavian Aquavit. For a cozy dinner, serve alongside a creamy parsley sauce and boiled potatoes.