Medisterpølse

Method

Soak the sausage casings in lukewarm water for 30 minutes until pliable. Combine the minced pork shoulder and back fat with the finely minced onion in a large bowl. Add salt, black pepper, allspice and nutmeg, then gradually mix in the ice water until the mixture is well combined and slightly sticky. Fill a piping bag fitted with a large nozzle with the meat mixture and carefully pipe into the prepared casings, creating links by twisting at 10-12 cm intervals. Prick each sausage gently with a fine needle to prevent bursting during cooking. Heat a large frying pan over medium heat and cook the sausages for 12-15 minutes, turning frequently, until golden brown and cooked through. Serve hot with rye bread, mustard and pickled cucumbers.