Medisterpølse MasterClass (with a bonus recipe: Brunede Kartofler)

mediesterpølse with brunede kartoffler

Platter of medisterpølse with a side of brunede kartofler

In what has quickly become a highly anticipated happening at the Danish American Center, pounds and pounds and pounds of medisterpølse are cranked out over the course of a morning. Joel Mortensen, our own master of medisterpølse, teaches an occasional and very hands-on class on how to make this quintessential Danish sausage. In the class, Joel goes over every step of the process starting with what cut (and fat-to-meat ratio) to request from your butcher. He shares the recipe–no closely guarded family secrets here; the recipe is freely given to everyone who attends–and then it’s to work. Participants not only chop their own onions, and grind/measure out their own spices, they mix by hand, prep the casings and help crank out the end product. As you can see in the photo, they pair wonderfully with brunede kartofler (sugar browned potatoes). Recipes and pictures from Joel’s November 2014 Class after the jump

Medisterpølse (Pork Sausage)

  • 5 lbs ground pork (with at least 20% fat)
  • 1 medium onion, minced
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1/4 Tbsp allspice, freshly ground
  • 1/4 Tbsp cloves, freshly ground
  • 2 C beef broth (or chicken stock)
  • Natural casings
  1. Mix together meat, onions and spices using your hands until well blended
  2. Add the broth or stock and blend again
  3. Flush casings thoroughly with cold water
  4. Using a sausage maker, stuff the meat mixture into casings. Coil and tie off in dinner portions (not individual sausage links).
  5. Freeze immediately or cook and eat within a day
To cook:
  1. Place coil of medisterpølse in a large frying pan with enough water to cover it
  2. Boil over medium high heat until the water is gone
  3. Puncture it with a fork a time or two and fry in its own fat until golden grown all over (should be to an internal temp of 165)
  4. Cut diagonally into 3-4″ slices and serve with brunede kartofler

source: Joel Mortensen’s DAC Medisterpølse Class, 2014

Brunede Kartofler (Browned Glazed Potatoes)

  • Servings: 4-6
  • Difficulty: easy
  • Print
  • 12-15 small cooked & peeled potatoes (alternate: 2 cans of small whole potatoes)
  • 2 Tbsp butter
  • 1/4 C sugar
  • 1 Tbsp water
  • Melt sugar in skillet until light brown (do not burn the sugar), then add butter and water
  • When all melted, add the potatoes
  • Turn the potatoes with a spatula until brown and warm

Notes: Serve with pork roast and red cabbage source: Danish American Fellowship Cookbook, 1996 [Contributor: Grethe Petersen]

Slideshow of pictures from Joel’s November 2014 DAC Medisterpølse Class:

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