This recipe is for a Danish style pork sausage. Traditional spices are black pepper, allspice & cloves.
Ingredients
2 lbs pork butt
0.5 lb pork belly
½ cup vegetable stock
½ cup minced onion
3 tsp salt
¼ tsp allspice
¼ tsp nutmeg
1 tsp pepper
¼ tsp ground cloves
¼ tsp cardamom
Hog casing
Directions
1. Whisk together vegetable stock, onion and spices; place mixture in the fridge
2. Grind pork butt and belly together finely
3. Mix spice mixture with ground meat at low speed, with paddle attachment of a stand-up mixer for 3 minutes
4. Soak hog casing for 30 minutes, drain and then flush with fresh water
5. Stuff sausage into natural hog casing
6. Traditionally, medisterpølse is not twisted into links and is usually served as one long coil. However for my uses and to simplify smoking I do twist medisterpølse, but this step is optional. If you are not twisting into links ensure the sausage coil is rotated and spaced out on the smoker rack, as hanging will be difficult
7. Sterilize a sewing needle or pin in boiling water and prick any air pockets in the sausage
8. Pat sausage dry with a clean kitchen towel or leave hanging in a cool, dry place for an hour
9. Smoke with Bradley Alder bisquettes between 140-160°F, until an internal temperature of 160°F is reached
10. Place in an ice bath immediately after removing from smoker
