Eritrean-style Spiced Sausage

Ingredients

In this Eritrean adaptation, the traditional Danish Medisterpølse is transformed by incorporating Eritrean spices such as berbere and mitmita. These spices add a distinct and vibrant flavor profile to the sausage, giving it a unique twist that sets it apart from the original Danish version. We alse have the original recipe for Medisterpølse, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 teaspoons berbere spice 2 teaspoons berbere spice
• 1 teaspoon mitmita spice 1 teaspoon mitmita spice
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, chopped onion, minced garlic, berbere spice, mitmita spice, salt, black pepper, cumin, coriander, cardamom, cinnamon, cloves, and nutmeg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into sausage links or patties, depending on your preference.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat.
4. 4.
   Add the sausage links or patties to the pan and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through.
5. 5.
   Remove the sausages from the pan and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Ground pork — Make sure to use lean ground pork for a healthier option. If you prefer a fattier sausage, you can use regular ground pork.
• Berbere spice — If you can't find berbere spice, you can make your own by combining chili powder, paprika, ginger, coriander, fenugreek, and other spices commonly found in Eritrean cuisine.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spice mixture.
• Serve the sausage with injera, a traditional Eritrean flatbread, for an authentic Eritrean experience.
• If you prefer a milder flavor, reduce the amount of berbere and mitmita spices.
• These sausages can also be grilled or baked in the oven for a healthier cooking method.
• Leftover sausages can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Eritrean-style Spiced Sausage hot, accompanied by injera or your favorite bread. Add a side of tangy tomato salad or pickled vegetables for a refreshing contrast to the rich flavors of the sausage.

Presentation advice

Arrange the sausages on a platter, garnished with fresh herbs such as cilantro or parsley. Drizzle some olive oil over the sausages for an attractive shine. Serve with injera or bread on the side.