Delicious and tasty medister sausage - made from scratch. This recipe gives you a complete guide on how to make medister sausage entirely from scratch.
Recipe for homemade medister
Delicious and tasty medister sausage – made from scratch. This recipe provides you with a complete guide on how to make medister sausage entirely from scratch.
Medister sausage is great for a good lunch or a hearty dinner. For many, it is a must-have on Christmas Eve, and nearly everyone expects to see the sausage at their Christmas lunch.
This recipe is made with only 500 grams of minced pork, which serves 2-3 people, depending on what it is served with. It is recommended to make a few kilos or more and store them in the freezer. Typically, you buy packs with 5 meters of casing, which is enough for approximately 3 kg of sausage mixture.
Servings: Portions
Homemade Medister
Delicious and tasty medister sausage - made from scratch. This recipe gives you a complete guide on how to make medister sausage entirely from scratch.
Equipment
- Bowl
- Knife
- Meat Mincer
- Pot
- Frying Pan
Ingredients
- 500 gram Minced pork
- 7 gram Salt
- 0.5 pcs. Stock Cube
- 200 gram Water
- 8 gram Wheat Flour 9 grams
- 1 pcs. Egg
- 2 gram All Spice
- 1 gram Thyme
- 20 Pepper 20 turns from the grinder
- 0.5 pcs. Onion
- 1.5 l Water To boil the medister
- 50 gram Butter For frying
- 14 gram Rapeseed Oil For frying
Instructions
- Dissolve ½ bouillon cube in the water
- Let it cool (optional in the fridge)
- Put minced meat in a large bowl
- Mix salt into the meat and let it rest for 15 minutes
- Sprinkle flour over the meat so it is well distributed Mix together allspice, thyme, and pepper
- Sprinkle the spice blend over the meat so it is well distributed
- Break an egg into the meat
- Chop or grate the onion finely and add it to the meat
- Mix the meat mixture thoroughly with a dough scraper Gradually add some bouillon, mixing it into the meat mixture Let the meat mixture rest in the fridge for 10 minutes or more if time allows
- Now it’s time to fit the casing onto the sausage filler on the meat grinder
- Pour the meat mixture into the funnel of the meat grinder and start the grinder
- When all the meat mixture is out of the grinder, cut the casing and tie a knot in it Voila!
- Fill a pot with water (approx. 1 ½ liters) and place the medister in the water
- Put the pot on the burner and turn the heat to high
- When the water boils, the medister is done
- Take it out of the water and pat it dry with paper
- Heat a pan on medium-high and add oil and butter
- When the butter is done foaming and bubbling, place the medister on the pan!
- Fry the medister for 5 x 2 minutes on each side
- Serve with rye bread and red cabbage
Notes
See everything about how we make our medister sausage here: