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Christmas Medister seasoning 1 kg | Sausage mix

Christmas medister seasoning for sausage meat. 1 kg for about 16 kg mix. Classic flavour with marjoram. Allergens milk mustard gluten.

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Christmas Medister Seasoning: 11 Kilos of Pork into 16 Kilos of Sausage

Medister is the quiet hero of the Norwegian Christmas table, and the flavour lives in the seasoning. This blend delivers the classic Christmas profile of allspice, cloves, caraway, nutmeg and marjoram, but it is more than spice alone: modified potato starch and milk powder bind the iced water in the mix, so 11 kilos of pork and 4 litres of iced water become around 16 kilos of finished sausage meat. Flavour, salting and binding all come in one bag.

Classic Nordic Christmas profile
Binds the iced water
Pre salted, no guesswork
For sausages and patties alike

The blend is built for anyone making medister in quantity, whether for the family Christmas table, the farm shop or the butchery. The starch and milk protein hold the water through both stuffing and cooking, so the sausages stay juicy instead of drying out, and the patties hold together in the pan. The salt level is already dialled in: the recommended dosage gives around 17 g of salt per kilo of finished meat, right in the range most sausage makers aim for.

Pro tip!
The iced water is not just volume, it is temperature control. The starch and milk protein bind water best while the mix stays cold, and once it climbs past roughly 12 degrees during mixing you lose that binding and the sausages can break during cooking. Put the meat in the freezer for half an hour before grinding, use properly iced water, and check the mix as you go. If it feels lukewarm, chill the bowl before carrying on.
How to make the medister
The full professional recipe is on our blog, with a calculator that works out iced water and seasoning from the amount of meat you have: Julemedister, klassisk medisterpølse.

Features

  • The Christmas profile sorted: Allspice, cloves, caraway, pepper, nutmeg, mace and marjoram in classic Nordic balance.
  • Binds the water: Modified potato starch and milk powder hold the iced water, so 11 kg of meat yields around 16 kg of sausage meat.
  • Pre salted: The dosage gives about 17 g of salt per kg of meat, so no extra salting is needed.
  • Dual purpose: The same mix makes both sausages in casing and pan fried medister patties.
  • Easy to scale: A fixed ratio of seasoning, meat and water keeps small batches as precise as large ones.

How to use

  1. Grind well chilled pork, ideally shoulder or another cut with natural fat content.
  2. Weigh out seasoning and iced water according to the dosage guide below.
  3. Mix the seasoning into the meat first, then add the iced water gradually while working the mix until it is even and binds.
  4. Let the mix rest cold for 10 to 20 minutes before shaping.
  5. Stuff into casings or shape patties, then cook using your usual method.

Dosage guide

Full recipe, 11 kg of pork 1 kg seasoning and 4 litres of iced water, gives approx. 16 kg of mix
5 kg of pork Approx. 455 g seasoning and 1.8 litres of iced water
2 kg of pork Approx. 180 g seasoning and 730 ml of iced water
1 kg of pork Approx. 90 g seasoning and 360 ml of iced water
Per kg of finished mix Approx. 62.5 g seasoning, giving approx. 17 g of salt per kg

Specifications

Product Seasoning and binder blend for Christmas medister
Brand Foodstuff Collection
Form Powder
Flavour profile Classic Christmas, with allspice, cloves, caraway, nutmeg and marjoram
Ingredients Modified potato starch (E1414), salt, wheat flour, milk powder, acidity regulator (E331), onion (anti caking agent: calcium salts of fatty acids E470a), spices (allspice, cloves, mustard, caraway), spice extracts (oleoresins: pepper, nutmeg, mace), herbs (marjoram), dextrose (wheat)
Allergens Contains milk, mustard and wheat (gluten)
Recommended dosage 1 kg seasoning per 11 kg of pork and 4 litres of iced water
Nutrition per 100 g 245 kcal, fat 0.8 g, carbohydrates 53.4 g, fibre 1.3 g, protein 4.4 g, salt 27.6 g
Best for Medister sausage, medister patties and medister forcemeat
Storage Dry and dark at room temperature or below

FAQ Frequently asked questions

How much seasoning do I need per kilo of meat?

Count on approx. 90 g of seasoning and 360 ml of iced water per kilo of pork, which is the full recipe scaled down. Measured against the finished mix, that works out at approx. 62.5 g per kilo. A whole bag covers 11 kilos of meat, which yields around 16 kilos of sausage meat.

Why use iced water instead of ordinary water?

Because temperature decides whether the mix binds. The starch and milk protein lock the water into the meat, but only while the mix stays cold during working. If it turns lukewarm the binding lets go, and you risk fat and liquid separating out during cooking or frying.

Do I need to add extra salt?

No. The blend contains 27.6 g of salt per 100 g, and at the recommended dosage that gives roughly 17 g of salt per kilo of finished mix. That sits right in the normal range for sausage meat, so the mix is fully salted once the seasoning is worked in.

Can I use the same mix for both sausages and patties?

Yes, it is the same mix. For medister sausage you stuff it into casings and cook it through. For medister patties you shape the mix by hand and fry them in a pan or bake them in the oven. Many people split the batch and make both from the same round.

Manufacturer

Foodstuff Collection

Foodstuff Collection

Product properties

Krydder Blandingskrydder

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