Danish Medister

Medister is traditionally rolled as one long sausage and fried that way.

Danish medister is probably the most commen sausage in Denmark (besides red wiener) and is offen served fried with boiled potatoes, brown sauce and pickled red cabbage but also served boiled with yellow pea soup or stewed kale etc.
There is a special Christmas variety were the traditional spices are changed and includ cloves and cinnamon to enhance the Christmas taste and smell...

 

Prep time: About 1 hours

Rest time: 12 to 24 hours 

Equipment: Bowl cutter, Sausage stuffer, Sous vide.

  • 1600 g pork shoulder, ground and semi frozen
  • 1600 g belly pork, ground and semi frozen
  • 400 g pork fat, ground and semi frozen
  • 1 l low fat milk or pork soup (semi frozen)
  • 4 Onions
  • 4 Tsp salt - 1/2 Tsp cure #1
  • 9 g accord powder
  • 3 Tsp black pepper
  • 3 Tsp all spice
  • 1 Tsp Coriander
  • 1/2 Tsp nutmeg
  • 1/2 Tsp ginger (optional - I don't use it)
  1. Add the pork shoulder to the bowl and run 1 min.
  2. Add 400 g soup.
  3. Add salt and cure #1.
  4. Add the belly pork.
  5. Add 400 g soup.
  6. Add the pork fat,onions and spices.
  7. Add remaining soup.
  8. Run until fully emulsified, add crushed ice if needed.

Stuff in pork intestines 28-30mm
Now it is best to let it rest 12 hours (overnight) in refrigerator to let the spices combine.

The sausage can be fried directly as is or Sous vide at 80C. for 20 to 30 min. for later use.

Can be frozen up to 3 month raw or boiled.

Ps. For the Christmas version add 1/4 Tsp cloves and 1/4 Tsp cinnamon; both are powerful spices so be careful not to over do it. Replace 50 g of the milk/soup with 50 g of dark rum (and don't use rum essens, it will taste horrible and after all It's XMAS)...