Medister pølse (sausage) recipe needed...... + info in general.
chris setla
I'm looking for a decent recipe for Medister sausage (Norwegian) if it
can be found. I do have a couple but neither have produced the desired
results.
Another question I have is about the grinding of meat for sausage
making. The medister sausage in question normally has a texture much
like bologna or wieners.... very fine and uniform. One of the recipes
I have calls for grinding the meat (pork 2/3 meat 1/3 fat) 6 times
with the fat included for the last two grinds but yet it still seems a
bit coarse. The meat by this time is also getting warm from all the
grinding and exposure to room temps... should I return the meat to the
freezer between grinds? I wonder if a food processor might do a better
job of "grinding" the meat?
Anyway, once stuffed into casings the sausage is simmered in a broth
until fully cooked and then cooled. I wonder how long it could be kept
in a refrigerator.... there is no cure as such in the recipe... only
about 1/2 to 1 tbsp salt per pound of pork + a few token spices.....
One recipe suggests leaving it in the broth and allowing the fat to
harden on the surface and seal the container which should allow you to
keep the sausage for some time....... I don't feel comfy with these
kinds of vauge suggestions though and would normally freeze it or use
it up within 3 days. Suggestions?
Tnx in advance for any help and advice you can give me.
Regards
Chris
Paul Hinrichs
cse...@Pangea.ca (chris setla) wrote:
>I'm looking for a decent recipe for Medister sausage (Norwegian) if it
>can be found. I do have a couple but neither have produced the desired
>results.
>Another question I have is about the grinding of meat for sausage
>making. The medister sausage in question normally has a texture much
>like bologna or wieners.... very fine and uniform. One of the recipes
>I have calls for grinding the meat (pork 2/3 meat 1/3 fat) 6 times
>with the fat included for the last two grinds but yet it still seems a
>bit coarse. The meat by this time is also getting warm from all the
>grinding and exposure to room temps... should I return the meat to the
>freezer between grinds? I wonder if a food processor might do a better
>job of "grinding" the meat?
Weiners and bologna are emulsified. You can do small amounts at a time
in a food processor. Process ice and meat together to bring it down
near freezing, continue processing until the friction takes it over
40º F, then add the fat. Continue processing until fat is
incorporated, then add soy protein or milk powder. Continue processing
to the mid-50s, chill, then stuff. In the case of weiners, precise
temperatures are called for at the point of each addition, but this is
nearly impossible at home.
>Anyway, once stuffed into casings the sausage is simmered in a broth
>until fully cooked and then cooled. I wonder how long it could be kept
>in a refrigerator.... there is no cure as such in the recipe... only
>about 1/2 to 1 tbsp salt per pound of pork + a few token spices.....
>One recipe suggests leaving it in the broth and allowing the fat to
>harden on the surface and seal the container which should allow you to
>keep the sausage for some time....... I don't feel comfy with these
>kinds of vauge suggestions though and would normally freeze it or use
>it up within 3 days. Suggestions?
Exactly what you say - treat it as fresh cooked meat.
Sorry I don't have a Medister recipe...
Alf Christophersen
paul...@mindspring.com (Paul Hinrichs) wrote:
>Sorry I don't have a Medister recipe...
Sorry, but you are wrong. You got one from me here in this group just
before Christmas :-) You told me you would try it!
>Medisterfarse:
>1/2 pork meat
>1/2 kg pork flesh
>350 g calf meat
>1 1/2 table spoon salt
>1 1/2 tea spoon pepper
>1/2 tea spoon ginger
>1/2 teaspoon mace
>6-7 dl milk, boullion or water, preferably boiled and cooled down, if
>cakes or sausages are to be preserved, preferably bouillon is used and
>not milk!
>3 table spoons potato flour (starch)
>
>Grind the meat finely 6 times. Work the dough thouroghly with spices.
>Add milk or bouillon slowly, work the dough btw. each additions.
>Grind the flesh separately 2 times and at end, add flesh and potato
>flour and mix thoroughly.
>
>Make a test cake and check for enough potato flour and salt (and spices)
>
>Put in cleaned intestines for sausages and simmer at a low heat for at
>least 20 minutes or form to meat cakes and fry. In elder days the cakes
>was pressure canned, today we put them in freezer until to be used.
>
>The sausages may be smoked, but then they must be added 1 teaspoon of
>saltpetre before putting in intestines. It is also an idea to rub the
>sausages with a salt/saltpetre mixture before a short curing before
>smoking.
Alf Christophersen
alf.chris...@basalmed.uio.no
Paul Hinrichs
alf.chris...@basalmed.uio.no (Alf Christophersen) wrote:
>paul...@mindspring.com (Paul Hinrichs) wrote:
>>Sorry I don't have a Medister recipe...
>Sorry, but you are wrong. You got one from me here in this group just
>before Christmas :-) You told me you would try it!
Arghhh! I remember my committments better than my sausages though....
Generally, I foreward sausage recipes from here to my email address,
then print them out there and file them alphabetically in a
ring-binder (which now has over 200 pages of meat-preserving recipes).
I haven't printed out about 5 recipes, including yours, which are
still in my reader. So, when I looked through my personal book and
about 5 books I have and didn't find the recipe, I assumed I didn't
have it - doh! But thanks for the reminder - I need to print them out
and I'd really like to try the medister.
What do you think of using a food processor to emulsify, rather than
many grindings? I know emulsified sausages weren't originally made
that way, but it sure is convenient.
Alf Christophersen
paul...@mindspring.com (Paul Hinrichs) wrote:
>What do you think of using a food processor to emulsify, rather than
>many grindings? I know emulsified sausages weren't originally made
>that way, but it sure is convenient.
Maybe I would have grinded it at least once. I remember when my mother
made it, she first grinded the meat for several times, then put it in
the bowl in the mixer and had it running for nearly twenty minutes.
I don't know what the butchers are doing, but I think they still grind
it before having it in a mixer. The farce is in sale in every butchers
shop.
I would guess there might exist butchers in US too that have that kind
of meat farce.
(My dictionary don't have a specific word for it, other than 'chopped
meat' that says nothing about it :-)
The colour is light gray with a slight brownish tint.
Alf Christophersen
alf.chris...@basalmed.uio.no
Richard Nielsen
Paul Hinrichs (paul...@mindspring.com) wrote:
> What do you think of using a food processor to emulsify, rather than
> many grindings? I know emulsified sausages weren't originally made
> that way, but it sure is convenient.
I've used a food processor to make frankfurters, and got decent results.
This in spite of the fact that I didn't realize I should be controlling
the temperatures.
--
----------------------------------------------------------------------------
Richard Nielsen, UI Boise Center, 800 Park Blvd, Suite 200 Boise, ID 83712
voice: 208-364-4082 fax: 208-387-1246
Paul Hinrichs
rnie...@news.uidaho.edu (Richard Nielsen) wrote:
>Paul Hinrichs (paul...@mindspring.com) wrote:
>> What do you think of using a food processor to emulsify, rather than
>> many grindings? I know emulsified sausages weren't originally made
>> that way, but it sure is convenient.
>I've used a food processor to make frankfurters, and got decent results.
>This in spite of the fact that I didn't realize I should be controlling
>the temperatures.
Me too - I was wrong in my initial post, it for weisswurst that the
temperatures are critical. The basic process, however, of adding ice,
then fat, then soy protein powder is essential to get the mousse-like
texture you want.
Mark Preston
Just can't resist adding my 2¢ on this one.
I bought the Sausagemaker's 2/3 hp meat grinder when he put it on sale
for $350. (down from $500). I was extremely fortunate in finding plates
from a German firm that no longer makes them. The sizes #2 and #3 are so
fine that they "emulsify" as they grind. I do put the entire grinding
head in the freezer before use. The meat comes out beautifully. I won
3rd prize in a pâté contest with my rabbit recipe.
The plates are #10 size and I'm sure they can be found in the U.S. --
only problem is Sausagemaker doesn't sell them. I got them from a
delicatessen that went out of business. They sold meat grinders, plates,
the works. A Hungarian joint.
Hey Paul --- 500 pages of cured meat recipes??? When's that cookbook
coming out?
--
Mark Preston
Author of
California Mission Cookery
and
The Hatch Chile Pepper Cookbook
Alf Christophersen
paul...@mindspring.com (Paul Hinrichs) wrote:
>
>Me too - I was wrong in my initial post, it for weisswurst that the
>temperatures are critical. The basic process, however, of adding ice,
>then fat, then soy protein powder is essential to get the mousse-like
>texture you want.
The medister recipe don't talk at all of any ice. And soy protein is
totally banned :-)
Alf Christophersen
alf.chris...@basalmed.uio.no
Paul Hinrichs
Mark Preston <aw...@lafn.org> wrote:
>Just can't resist adding my 2¢ on this one.
>I bought the Sausagemaker's 2/3 hp meat grinder when he put it on sale
>for $350. (down from $500). I was extremely fortunate in finding plates
>from a German firm that no longer makes them. The sizes #2 and #3 are so
>fine that they "emulsify" as they grind. I do put the entire grinding
>head in the freezer before use. The meat comes out beautifully. I won
>3rd prize in a pâté contest with my rabbit recipe.
I have the Sausage Maker's #32 manual grinder and, at that size, I'm
not even tempted to electrify. The bulk of the work is cleaning it,
the meat goes through in no time. I never had much luck with the
smaller plates though - it had crossed my mind to freeze the meat and
I'll do that in the future.
>The plates are #10 size and I'm sure they can be found in the U.S. --
>only problem is Sausagemaker doesn't sell them. I got them from a
>delicatessen that went out of business. They sold meat grinders, plates,
>the works. A Hungarian joint.
>Hey Paul --- 500 pages of cured meat recipes??? When's that cookbook
>coming out?
I might do it. I have many sausage cookbooks as well. Until recently,
none came near the Kutas book, but I'll have to say that John
Kinsella's "Professional Charcuterie" is the second one anyone should
buy. He acknowleges a debt to Kutas. Both books lean toward commercial
production, but also give useful information for the home kitchen
throughout. Two very tough acts to follow....