Danish Salami Recipes

MEDISTERPOLSE, OR DANISH SAUSAGE

Steps:

• Add seasonings to the meat, mix well. Add the stock. Fill casings and tie at regular intervals to make links Boil until cooked. Then fry the sausage to give it nice markings and to crisp the casing.

VENISON SALAMI

Steps:

• Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
• On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
• On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
• Preheat oven to 250 degrees F (120 degrees C).
• Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

SMORGASBORD OR SMORREBROD (DENMARK)

Steps:

• Butter each slice of bread you want to use then proceed with ingredients for any one of the options below:.
• Salami and tomato - cover the bread with slices of salami. Add slices of tomato and some onion rings.
• Prawns and lemon - put a lettuce leaf onto the bread. Spoon prawns on top and add some black pepper and a twisted slice of lemon.
• Blue cheese and lettuce - cover the bread with lettuce and thin slices of blue cheese. Sprinkle cress on top.
• Cheese and tomato - lay thin slices of Havarti cheese on the bread. Then, lay a row of sliced tomato along the middle. Add a gherkin garnish.
• Smoked salmon and egg - cover the bread with slices of hard-boiled egg and smoked salmon. Sprinkle it with chopped dill.
• Lettuce, egg and herring - lay slices of hard-boiled egg and fillet of pickled herring on the bread. Sprinkle it with cress.
• Garnishes:.
• Cut a slice of lemon in half. Make a cut in the middle of each half, then twist the ends so that the slice stands up.
• Make thin cuts along the length of a gherkin, cutting almost to the end. Then, spread the slices out like a fan.

SALAMI DANISH SANDWICHES

Steps:

• Cut bread into 2 3/4-inch squares; discard scraps. Spread each piece of bread with 1 teaspoon butter and 1 teaspoon mustard. Top each with 2 slices salami. Divide onion slices among sandwiches.