An old-fashioned recipe for Norwegian Christmas sausages found on meny.no
Making home-made Christmas sausages like these is easier than you think! With this good old-fashioned recipe you will make sausages that tastes amazing. Enjoy them even in the weeks before Christmas. You can make them well in advance, they freeze very well.
2.5 kg [5,5 lb] medister dough (about 23% lard) *
3 tablespoons of salt
9 g coarsely ground black pepper
1 finely chopped onion
2 teaspoons ground allspice
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
4 dl [0,8 pt] whole milk
2 dl [0,4 pt] cream
6 tablespoons potato starch (don’t substitute with corn flour)
* Medister dough: consists of a finely minced pork and lard from pork or beef (usually about 35 %) and different spices. Used for sausages and medister cakes particularly around Christmas.
This is what you do
 All ingredients must be cold before you begin.
 Mix the medister dough, salt and spice well together. Add the eggs and half of the liquid.
 Work in the potato flour and finely chopped onion, and add the rest of the milk and cream a little at the time while stirring.
 Stuff the mixture into pork castings and tie them up with strings. Let the sausages simmer below the boiling point for 20 minutes. The water must not boil, then the sausages might burst.
 For serving, brown the sausages in butter till they are heated through and serve them with sour cabbage, mustard, cranberry jam and boiled potatoes.
Sausages like these are of course also served on Christmas Eve in many Norwegian homes together with pork rib and medister cakes with the same accesoires as above.