Sønderjysk medister sausage
MainsCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Sønderjysk medister sausage
| Carnations | ||
| Pepper | ||
| Grated nutmeg | ||
| Salt | ||
| Pig intestines | ||
| 1500 | g | Lean for |
| 5 | dl | Cold Ham Soup |
| 500 | g | Fat |
Instructions for Sønderjysk medister sausage
To prepare the Sønderjysk medister sausage recipe, please follow these instructions:
1500 g. lean for mincing with 500 g of fat. When forcemeat is run 3 times through the mincer, kneaded it carefully with ca. 5 dl. cold ham soup and season with salt, pepper, cloves and grated nutmeg. The texture of forcemeat must be steady and easy.
Forcemeat is stopped not too stuck in narrow pig intestines. Boil at low heat for 20 minutes.
Clean guts can be ordered from the butcher.
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