How to make hjortespekepølse ...

venison

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef offers similar texture while being more accessible.

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat is lighter while beef fat is often less expensive.

cure #1

Essential for preservation, no alternatives.

hog casings

Necessary for traditional sausage texture.

Grind the venison and pork fat together until finely minced.

Mix the ground meat with salt, black pepper, and spices until well combined.

Add ice water gradually, mixing until the mixture is sticky.

Stuff the mixture into hog casings, ensuring no air pockets remain.

Tie off the ends of the sausages securely with twine.

Hang the sausages in a cool, dry place for 2-3 days to dry.

After drying, smoke the sausages at low temperature for 2-3 hours until fully cooked.

Allow the sausages to cool before slicing.

Store in the refrigerator or vacuum seal for longer preservation.

Cooking Techniques

Spice Level:

Allergens