Pan-fried Danish pork sausage (medisterpølse) with brown gravy and potatoes is a true classic from the Danish grandmother’s kitchen, the kind of dish that always brings back memories of cosy dinners and good, old-fashioned cooking.
The fried sausage is juicy and crisp, and served with boiled potatoes and a gravy made right there in the pan, the meal is complete.
This is Danish food at its best – classic, comforting and full of flavour.
To make sure it cooks evenly and stays juicy, I poach the sausage first, before frying it golden and crisp in the pan.
While the sausage rests, I make the brown pan gravy, which brings the dish together with its rich flavour and creamy consistency.
Serve it with pickled beetroot or other classic pickles, and you have a dish that tastes like a bite of traditional Danish food culture – just as grandmother would have made it.
This dish never goes out of fashion, and it goes down well with young and old alike.
Danish pork sausage (medisterpølse) with brown gravy and potatoes
Ingredients
Pan-fried sausage
- 800 g Danish pork sausage (medisterpølse)
- Water
- 50 ml vinegar
- 1 onion, quartered
- 10 peppercorns
- 1-2 bay leaves
- Salt
For frying
- 60 g butter
- 2 tbsp oil
Pan gravy
- Fat and pan juices from the frying pan
- 500 ml chicken stock
- 100 ml cream
- Cornflour + cold water
- Gravy browning (kulør)
- Salt and freshly ground pepper
- Optional: redcurrant jelly, a little sugar or red wine vinegar
To serve
- Boiled potatoes
Method
Pan-fried sausage
- Place the sausage in a saucepan and add enough water to cover it. Add the vinegar, onion, peppercorns and bay leaves along with a little salt.
- Bring to the boil. As soon as it starts to bubble gently, turn the heat down so it is only just simmering. Leave it like this for 15 minutes.
- Turn off the heat and leave the sausage to rest in the water for about 10 minutes.
- Meanwhile, melt the butter with the oil in a frying pan. Let it foam up well before you add the sausage.
- Fry the sausage over a medium heat for about 8-10 minutes on each side – take care that the pan isn’t too hot, or the sausage will burst.You can prick the sausage with a meat skewer, which helps stop it bursting.
- Set the sausage aside on a plate and let it rest while you make the gravy.
Pan gravy
- Leave the fat and pan juices in the pan – but remove any larger bits. Pour in the stock and the cream and bring to the boil.*If you have boiled potatoes, the sausage or similar, you can replace 100 ml of the stock with the cooking water.
- Stir a couple of tablespoons of cornflour into a little cold water and use it to adjust the consistency of the gravy. Add it a little at a time, stirring, and heat the gravy through.
- Adjust the colour with gravy browning and season the gravy with salt, freshly ground pepper and, if you like, a little redcurrant jelly or sugar.If the gravy lacks acidity, add a splash of red wine vinegar to taste.
Serving
- Serve the pan-fried sausage with boiled potatoes, the pan gravy and pickled beetroot, if you like.
Nutrition
Premium
Har lavet opskriften flere gange og det virker bare. Jeg har ikke prøvet en eneste dårlig opskrift herfra
Hej Sarah
Ej en skøn besked – tusind tak for de søde ord:) Det gør mig så glad at høre:)
Warm wishes, Dianna
Hej Dianna,
Hvorfor er det egentlig, at man putter eddike i kogevandet? Bare fordi jeg godt vil blive klogere
Hej Stine
Man siger at det skulle gøre skindet mere spændstigt, så det får det klassiske “knæk” som er så lækkert.
Derudover komplimenterer syren den fede medister, og fungerer super hvis du bruger kogevandet til sauce.
Mine forældre har altid brugt eddike i vandet, også når de koger almindelige pølser – så jeg har altid gjort det samme:)
Warm wishes, Dianna