Air Fryer Medisterpølse (Danish Pork Sausage)

June 16, 2024

Air Fryer Medisterpølse (Danish Pork Sausage)

Medisterpølse is a spiced pork sausage in a natural casing and a winter staple. The seasoning is the classic Danish one: clove, nutmeg and allspice. Here the sausage is cooked in the air fryer, so it gets a crisp crust and a juicy center without fat spattering on the stove.

The air fryer renders the fat out of the sausage, so it crisps up on its own without added oil. Cook at 355°F (180°C) for about fifteen minutes, and turn the sausage halfway through, so it browns evenly. Let the internal temperature of 165°F (75°C) decide when it is done; the time varies with thickness and machine.

The sausage calls for classic Danish sides: creamed white cabbage or red cabbage, boiled or browned potatoes, mustard and perhaps brown gravy. A little water in the bottom of the basket catches the fat and can be used as a base for the gravy.

If you want to make the sausage from scratch, the mixture is at the end of the recipe: lean pork and pork fat, seasoned with the three spices and bound with egg white and potato starch, then stuffed into pork casing.

Ingredients

Serves 4

The air-fryer method

1 medisterpølse, about 500-600 g (store-bought or homemade)
1 tsp oil, for light brushing (optional)
a little water, for the bottom of the air fryer (optional)

To serve (to taste)

creamed white cabbage or red cabbage
boiled or browned potatoes (or mashed potatoes)
mustard
brown gravy (optional)

Medisterpølse from scratch (optional)

1 kg lean pork (trimmings)
200 g pork fat
1 onion (about 100 g)
2 tsp ground allspice
1 tsp ground clove
1 tsp grated nutmeg
2 egg whites
3 tbsp potato starch
3½ dl cold stock
fresh herbs (fennel, chervil or parsley), to taste
salt
freshly ground pepper
pork casing, for stuffing the mixture

Directions

The air-fryer method

Preheat the air fryer to 355°F (180°C) for about 5 minutes.

If you like, prick the medisterpølse very lightly in a couple of places with a fork, so it doesn’t burst. If you want it extra juicy, you can skip the pricking and instead keep it at 300-320°F (150-160°C).

If you like, brush the sausage with a little oil, and place it in the basket so it lies freely without touching the sides. Feel free to pour a little water in the bottom, so the fat collects and doesn’t smoke.

Cook at 355°F (180°C) for about 15 minutes, and turn the sausage carefully after 7-8 minutes, so it browns evenly. A thick or large sausage of 600 g needs 18-20 minutes.

The sausage is done when the internal temperature is 165°F (75°C) and the skin is crisp and golden. Let it rest for a couple of minutes, and cut it into pieces.

To serve

Serve the sausage with creamed white cabbage or red cabbage, boiled or browned potatoes, mustard and perhaps brown gravy.

Medisterpølse from scratch (optional)

Mince the lean pork, pork fat and onion twice through the meat grinder.

Work the mixture with the allspice, clove, nutmeg, salt, pepper, egg whites and potato starch.

Add the cold stock a little at a time, until the mixture is soft but not runny. Fold in finely chopped fresh herbs if you like. Fry a small test patty, and adjust the mixture with salt and spices.

Let the mixture rest for 30 minutes in the refrigerator. Then stuff it into pork casing, and let the sausage rest for half an hour to an hour before cooking it in the air fryer as above.

Notes

The air fryer needs no added oil; the fat in the medister makes it crisp on its own.

Let the internal temperature, not the clock, decide whether the sausage is done. The time varies with thickness and air-fryer model.

Water in the bottom of the basket reduces fatty fumes and smoke and gives a base for brown gravy. Brown gravy is made from scratch with butter, flour, stock and a little cream, not from a powder.

Leftovers can be reheated for 3-4 minutes at 300°F (150°C) or sliced onto rye bread the next day.