📝 About This Recipe
Morrpølse is one of Norway's oldest and most revered cured sausages, boasting a deep, complex flavor profile derived from a blend of mutton, beef, and pork. This dark, firm sausage is characterized by its unique spice profile—heavy on warming cloves and ginger—and a gentle cold-smoke that evokes the rugged landscapes of the Norwegian fjords. It is a true labor of love, offering a savory, tangy bite that has sustained Scandinavians through long winters for centuries.
🥗 Ingredients
The Meat Base
- 1000 grams Mutton or Lamb (lean shoulder) (trimmed of silver skin, chilled thoroughly)
- 500 grams Beef (lean chuck or round) (well-chilled)
- 500 grams Pork Fat (back fat) (firm, cold, and diced into small cubes)
Curing & Seasoning
- 50 grams Kosher Salt (non-iodized)
- 5 grams Curing Salt #2 (essential for long-term dry curing)
- 10 grams Dextrose or Sugar (to feed the fermentation culture)
- 6 grams Ground Black Pepper (freshly cracked)
- 2 teaspoons Ground Cloves (the signature spice of Morrpølse)
- 1.5 teaspoons Ground Ginger (adds a bright, sharp note)
- 1 teaspoon Ground Allspice (adds depth)
- 0.5 teaspoon Starter Culture (Bactoferm F-RM-52) (dissolved in 2 tbsp distilled water)
Casings
- 2-3 meters Natural Beef Middles or Wide Hog Casings (rinsed and soaked in lukewarm water)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold, almost partially frozen. This prevents the fat from 'smearing' during the grinding process, which is crucial for the internal texture.
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2
Grind the mutton and beef through a medium plate (6mm). Grind the pork fat separately through a coarse plate (8mm) or hand-dice into very small 3mm cubes for a traditional rustic appearance.
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3
In a small sterile bowl, dissolve the starter culture in 2 tablespoons of distilled, room-temperature water and let sit for 15-20 minutes to activate.
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4
In a large chilled mixing bowl, combine the ground meats, fat, salt, curing salt, dextrose, and all spices. Pour the activated starter culture over the mixture.
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5
Mix the meat by hand or with a heavy-duty mixer for about 3-5 minutes until the mixture becomes tacky and develops a 'primary bind.' The meat should stick to your palm when held upside down.
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6
Prepare your sausage stuffer. Flush the soaked casings with water to ensure there are no leaks and to lubricate the interior.
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7
Stuff the mixture firmly into the casings. Avoid air pockets, as these can lead to spoilage. Tie off into 30-40cm lengths using butcher's twine, forming U-shapes if desired.
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8
Prick any visible air bubbles with a sterile sausage pricker or needle. Wipe the exterior of the sausages with a clean cloth dampened with a light salt solution.
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9
Fermentation Phase: Hang the sausages in a warm, humid spot (approx 20-22°C with 90% humidity) for 48 hours. This allows the starter culture to drop the pH, making the meat safe and tangy.
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10
Cold Smoking: Transfer the sausages to a cold smoker. Smoke at temperatures below 25°C (77°F) for 12-24 hours using beech or alder wood for an authentic Norwegian aroma.
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11
Drying Phase: Hang the smoked sausages in a cool, dark place (10-12°C) with 70-75% humidity and slight airflow. Let them dry until they have lost 30-35% of their original weight.
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12
Once firm to the touch and the weight loss is achieved (usually 4-6 weeks), the Morrpølse is ready. Slice thinly to serve.
💡 Chef's Tips
Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you don't have a dedicated curing chamber, a wine fridge with a small humidifier often provides the perfect environment. Never skip the curing salt #2; it is vital for safety in sausages that are dried over several weeks. If you notice white mold (Penicillium nalgiovense) on the casing, don't panic—this is beneficial. However, fuzzy green or black mold should be wiped off with vinegar immediately. For a more modern twist, you can substitute 20% of the mutton with venison or elk for a wilder game flavor.
🍽️ Serving Suggestions
Serve paper-thin slices on traditional Norwegian flatbrød (flatbread) with a dollop of sour cream. Pair with a robust Aquavit and a cold pilsner to cut through the richness of the fat. Include it on a 'Spekemat' platter alongside scrambled eggs and fresh chives for a classic Norwegian breakfast. Dice small leftovers and toss into a creamy potato soup for an incredible smoky flavor boost. Accompany with pickled beets or lingonberry jam to provide a sweet-tart contrast to the warming spices.