Try this delicious Norwegian pork sausage (medisterpolse) or Christmas sausages as it’s also called. This sausage is served with the ribbe (pork ribs or pork belly, bone in), sauerkraut, boiled potatoes, meat balls, gravy, lefse, mustard, Christmas beer and a few shots of aquavit. Eaten by six out of ten households in the Eastern parts of Norway.
If you don’t have a meat grinder you can ask your local butcher to grind up some pork that is 70/30 means that it is 70% lean (meat) and 30% fat. As a substitute for the pork shoulder and unsmoked bacon.
- 1250 g pork shoulder
- 300 g unsmoked bacon
- 50 g potato flour
- 2.5 tsp salt
- 1 tsp pepper
- 0.5 tsp ginger
- 3.5 dl cold milk, stock or water
- 5 m pork intestines or your preffered sausage casting
- Cut the meat into smal cubes and grind it eight times with the salt.
- Add the spices and the milk, stock or water, a little a time. Mix well. It should get sticky between each time you add liquid.
- Grind the unsmoked bacon two times and add it to the mix at the end with the potato flour.
- Fill the intestines or castings very full and remember not to prick the sausages.
- Boil on low heat for 10-15 minutes.
- Put in freezer or fry it in a pan until nice and brown before eating.
Time: 1 hour