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Medisterpolse Sausage is an almost sweet-tasting Danish sausage made of finely-ground pork, seasoned with clove, allspice, onion, salt and pepper, and packed into casings and formed into links.

It is traditionally served with fried mushrooms.

Cooking Tips
Raw, needs cooking.

Language Notes
In Danish, spelt "medisterpølse."

Other entries for: Sausages

Aberdeen Sausage, Andouille Sausage, Andouillette, Baloney, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Braunsweiger, Caña de Lomo, Chaurice, Chipolatas, Chorizo (Mexican), Chorizo (Spanish), Chouriço Sausage, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Glamorgan Sausages, Haslet, Krakauer Sausages, Lincolnshire Sausage, Linguiça, Lorne Sausage, Lucanicae, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Morcón, Pan Sausage, Potato Korv, Rag Sausage, Sausagemeat, Sausages, Teewurst, Texas Hot Gut Sausages, Thuringia Bratwurst, Tube Sausage, Weißwürste, White Hots, Wieners, Zwyczajna Sausage, Zywiecka Sausage

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Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sheep, Steak, Veal, Venison, Yak