Medister

Method

Chill the minced pork, fat, and minced onion in the freezer for 30 minutes to keep the mixture cold. Combine the chilled ingredients in a bowl with salt, pepper, allspice, and ginger, then gradually mix in the ice water until the mixture is light and well combined. Rinse the pork casings and carefully stuff the mixture into them using a sausage filler, twisting at 10cm intervals to form individual sausages. Prick each sausage gently with a pin to prevent bursting during cooking. Heat butter in a large frying pan over medium heat and cook the sausages for 12-15 minutes, turning frequently, until deep golden brown and cooked through. Serve hot with rye bread, pickled cucumbers, and mustard.