Spiced Danish Sausage - Smoked Medisterpølse Recipe
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
Preparation
Whisk together vegetable stock, onion and spices; place mixture in the fridge
Grind pork butt and belly together finely
Mix spice mixture with ground meat at low speed, with paddle attachment of a stand-up mixer for 3 minutes
Soak hog casing for 30 minutes, drain and then flush with fresh water
Stuff sausage into natural hog casing
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
Sterilize a sewing needle or pin in boiling water and prick any air pockets in the sausage
Pat sausage dry with a clean kitchen towel or leave hanging in a cool, dry place for an hour
Smoke with Bradley Alder bisquettes between 140-160°F, until an internal temperature of 160°F is reached
Place in an ice bath immediately after removing from smoker
Alder
wood
Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.
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