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SAUSAGE INSPIRED BY GOD OF WAR
cook:
2 h
1,686,375 views Also known as Smoked Medisterpølse inspired by God of War
1 sausages
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Ground Meat
1 kilo wild boar meat, cut into one inch cubes
100 g fat back or pork belly, cut into half inch cubes
For the Spice Mix
3 tsp kosher salt
¾ tsp freshly grated nutmeg
½ tsp ground clove
¼ cup chicken stock, more as needed
¼ large white onion, grated
3 tsp freshly ground black pepper, as needed
For the Sausage
hog casings
Ground Meat
Spice Mix
TOOLS
Babish cutting board
Babish Clef knife
food prep gloves, recommended
rimmed baking sheets
freezer
parchment paper
Babish mixing bowl
plastic wrap
strainer
meat grinder
refrigerator
grater
rubber spatula
Babish measuring cups and spoons set
Babish skillet
firewood
oven mitts
instant read meat thermometer
small aluminum pan
Babish tongs
large metal bowl
skewer
wire racked baking sheet
grill grate
DIRECTIONS
1.
For the Ground Meat
1.
Place all grinder pieces on a baking sheet and transfer to the freezer.
meat grinder
rimmed baking sheets
freezer
2.
Line a second baking sheet with parchment paper and spread the cubed wild boar meat and pork fat evenly on the prepared sheet.
1 kilo wild boar meat, cut into one inch cubes
100 g fat back or pork belly, cut into half inch cubes
rimmed baking sheets
freezer
parchment paper
Babish cutting board
Babish Clef knife
food prep gloves, recommended
3.
Freeze for 20-30 minutes, or until very firm, but not frozen solid.
freezer
4.
While the meat is freezing, add hog casings to a large mixing bowl and soak in cold water for 30 minutes. Drain, then flush casings with fresh water and set aside until ready to use.
hog casings
Babish mixing bowl
strainer
5.
Set up the grinder with the medium coarse die and pass the meat and fat through, grinding the mixture into a large bowl. Then cover.
wild boar meat, cut into one inch cubes
fat back or pork belly, cut into half inch cubes
large metal bowl
meat grinder
6.
Transfer ground meat to the refrigerator while you prepare the spice mix.
For the Ground Meat
large metal bowl
refrigerator
7.
For the Spice Mix
1.
Quarter and grate white onion and transfer to a medium mixing bowl.
¼ large white onion, grated
Babish cutting board
Babish Clef knife
grater
Babish mixing bowl
2.
In the same bowl, add kosher salt, nutmeg, ground clove, black pepper, and stock. Mix to combine.
3 tsp kosher salt
¾ tsp freshly grated nutmeg
½ tsp ground clove
3 tsp freshly ground black pepper, as needed
¼ cup chicken stock, more as needed
Babish mixing bowl
Babish measuring cups and spoons set
rubber spatula
3.
For the Sausage
1.
Then, add spice mix to ground meat, using your hands to gently combine the two mixtures together.
Spice Mix
Ground Meat
large metal bowl
food prep gloves, recommended
2.
Add additional stock if the mixture seems too dry. It needs to be soft, but not loose.
chicken stock, more as needed
large metal bowl
3.
Once mixed, fry a small patty in a skillet to taste for seasoning and adjust as needed.
For the Ground Meat
Babish skillet
4.
After the sausage mixture is to your liking, prepare your sausage stuffer with casing, tying and poking a hole in the end.
hog casings
For the Sausage
skewer
5.
Stuff into the casing, creating one long ring of sausage. This is typically a 2 person job, but it’s better to under-stuff the sausage casing than over-stuff.
6.
Make sure the sausage meat is evenly distributed throughout the casing and just firm, coil the assembled sausage, and poke small holes in the casing every 5 cm to prevent blowout during the cooking process.
For the Sausage
rimmed baking sheets
skewer
7.
For the Smoking
1.
Place the assembled sausage coil on a parchment lined baking sheet and refrigerate while you set up your fire.
For the Sausage
parchment paper
rimmed baking sheets
refrigerator
2.
Build a small fire and create direct and indirect heat zones. Place the sausage in the indirect heat, and aim for the temperature to always be between 130°-160°F. If the fire becomes too hot, move the sausage as far away from the heat source as possible. Place a small aluminum pan filled with water next to the sausage. Cover with a large metal bowl and smoke until the internal temperature reaches 165°F.
firewood
instant read meat thermometer
oven mitts
small aluminum pan
large metal bowl
Babish tongs
grill grate
3.
Remove sausage and transfer to a wire racked sheet tray.
For the Sausage
wire racked baking sheet
4.
Transfer to the refrigerator and allow to cool completely. When ready to eat, reheat over the fire or on the grill.
For the Sausage
refrigerator
firewood
oven mitts
5.
Serve alongside lager and boiled potatoes. Or your choice of drink and veggies.
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