Old-Fashioned Danish Medisterpølse

Preparation info

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By Ole Mouritsen

Published 2014

  • About

Medisterpølse is a traditional Danish aromatically spiced dinner sausage made from ground pork and striped pork fat. The secret behind its rich umami content is mixing the meat with a stock made from pork bones before stuffing it into the sausage casings. It is usually eaten with plain boiled potatoes and a thick brown gravy, which elevates the taste of the dish to a whole other level. As mentioned, the cooking water from the potatoes should be set aside for the gravy. Old-fashioned Danish medisterpølse



  • ½ kg (1 lb) pork bones
  • bouquet garni with celery
  • salt and freshly ground black pepper
  • a few whole cloves (optional)


  • 1 kg ( lb) pork, not too lean
  • 250 g (9 oz) striped pork fat
  • 4 shallots, peeled
  • salt and freshly ground black pepper
  • ground allspice
  • sausage casings


  1. Place the stock ingredients in a pot with a tight-fitting lid, add just enough water to cover, and simmer for 1 hour. Strain the liquid and reserve for use later.
  2. Grind the pork, pork fat, and shallots coarsely in a meat grinder.
  3. Stir in enough of the stock to give the meat the consistently of porridge, and mix well. Season with a little salt, pepper, and allspice.
  4. Using a sausage horn mounted on a mixer or grinder, stuff the sausage casings. Be careful not to overfill the casings, or they will burst when the sausages are cooked.
  5. Divide the sausage into appropriate lengths and tie a knot in each end.
  6. Because these sausages are not cooked or smoked, they should be frozen if not intended for use within a day or so.
  7. To serve: Boil the sausages in a very small amount of water until they are cooked through (you will have to cut into one to check). Reserve this water, together with water from boiling potatoes, for making brown gravy. Fry the cooked sausages in butter until they are nicely browned on all sides. Serve with brown gravy and boiled or steamed potatoes, with some cucumber salad or pickled beets on the side.