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