Smoked Danish-Style

Sausages (Medisterpølse)

On a cold, blustery Nordic night, a quick and satisfying meal can be made with some boiled cabbage, sliced potatoes and onions fried up in a pan with some Medisterpølse sausage. Smoked, it travels well for picnics and camping trips. We were pleased with our first efort at making sausage in casings.

Preparation: 5 hours over 2 days Life Experience Recipe
Makes: about 5 pounds of sausage
  • 4 pounds pork shoulder butt
  • 1 cup chicken stock
  • 5 teaspoons salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 pound uncured pork belly
  • 1 cup minced yellow onion
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 32mm hog or collagen casing
  1. Cut shoulder and belly meats into convenient sized cubes for your grinder. Chill in freezer until almost frozen.
  2. Grind meats together through nedium plates. Catch in laarge mixing bowl.
  3. Combine remaining ingredient with ground meat and mix thoroughly.
  4. Regrind meat mixture through fine plates to make a fine paste.
  5. Stuff paste into 32mm hog casing and twist off at about 6-inch lengths. Sausage can now be used as a fresh sausage. Short term storage in the refrigerator. Freeze for long term storage.
  6. Preheat smoker. Smoke with your favorite hardwood (I like apple as well as alder). Smoke to an internal temperature of 165°F. Store in refrigerator.

Return to Cookbook Contents Page
Latest revision done September 2014
Counter courtesy of WebCounter

Hosted by