Sausages (Medisterpølse)

Inge Miller brought a bit of Denmark with her when she migrated. She is happy to share some of the delicious food from her homeland. Sausages are a popular food there and street-corner kiosks sell the hot sausages to passer-bys even in the cold days of winter

Preparation: 2 hours Life Experience Recipe
Makes: about 5 pounds of sausage Inge Miller
  • 4 pounds ground pork, not too lean
  • 1 tablespoon salt
  • 1 teaspoon allspice
  • 1 cup chicken broth or stock
  • 1 large onion, grated
  • 1 1/2 teaspoons ground black pepper
  • 1/3 teaspoon ground cloves
  • Pork casings
  1. Soak casings in lukewarm water for 30 minutes. Flush thoroughly by running cold water through casing until salt is removed.
  2. Mix all meat and spice ingredients, reserving liquids until last.
  3. Use sausage maker and stuff meat mixture into casing. Tie off stuffed casing into dinner-sized portions.
  4. Freeze immediately or cook.
  5. To cook, bring sausages to a boil in water, then quicky removefrom the water and brown on all sides in a hot Skillet.

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Latest revision done March 2014
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