Pan-fried Danish pork sausage (medisterpølse) is the epitome of classic Danish home cooking and an essential in any Danish grandmother’s kitchen. It is a comforting, old-fashioned dish that is still a favourite today – loved by young and old alike. This sausage is a true traditional food that has never gone out of fashion and still has its place on dinner tables all over Denmark.
To make sure the sausage cooks evenly and stays juicy, you start by poaching it. It is then fried in the pan until golden and crisp on the outside, yet still soft and juicy inside.
This method keeps the sausage moist, tender and full of flavour – perfect for any occasion where you want to serve a piece of Danish food culture.
Serving the sausage and side dishes
The pan-fried sausage tastes wonderful with classic accompaniments such as brown gravy and boiled potatoes, which really bring out the flavour of the juicy sausage.
If you want to vary the sides, creamed spinach or grønlangkål (Danish creamed kale), or perhaps creamed peas and carrots, are also obvious choices.
Serve the sausage with pickled beetroot, pickled cucumber, braised red cabbage or other sharp, tangy elements that add an extra layer of flavour to the dish.
And remember that this sausage is not only a winter dish – it also makes a very good summer meal.
Put it on the barbecue for a pleasant smoky flavour and serve it with a fresh coleslaw or a crisp summer salad.
Whatever you serve it with, the sausage is always a hit.
A traditional Danish dish
This sausage is a Danish classic with a firm place in our food culture. You will find it on dinner tables across the country, and it is loved for its mild, gently spiced flavour and soft texture.
The sausage is typically made from minced pork and spices, which give it its characteristic flavour.
With its long history and enduring popularity, it is a dish that represents Danish grandmother’s cooking at its best, and it always brings a sense of hygge and tradition with it.
The sausage at Christmas and other holidays
In many Danish homes, the sausage is a fixed part of the Christmas Eve dinner, served as a cosy, nostalgic dish that has been passed down through generations.
Although the classic Christmas duck or Danish roast pork (flæskesteg) usually takes the leading role, the sausage is a cherished side and a tradition in many families.
Its mild flavour and juicy texture make it a favourite with children and adults alike, and it goes perfectly with other Christmas classics such as brunede kartofler (Danish caramelised potatoes), braised red cabbage and brown gravy.
The sausage is also indispensable on the Christmas lunch table and often turns up at Easter and Whitsun lunches too.
Served cold or warm, with pickled beetroot, mustard and freshly baked Danish rye bread (rugbrød), it is a hit all year round and suits practically every Danish holiday. It brings a taste of tradition and Danish hygge that gives the holidays an extra touch of something familiar and comforting.
Pan-fried Danish pork sausage (medisterpølse)
Ingredients
For poaching
- 800 g Danish pork sausage (medisterpølse)
- Water
- 50 ml vinegar clear distilled vinegar
- 1 onion, cut into quarters
- 10 peppercorns
- 1-2 bay leaves
- Salt
For frying
- 60 g butter
- 2 tbsp oil
Method
- 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 the contents of the pan to the boil. As soon as it starts to bubble gently, turn the heat down so it only simmers with small bubbles. 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 and let it foam up well before adding the sausage.
- Fry the sausage over a medium heat for about 8-10 minutes on each side – take care that the pan is not too hot, or the sausage will burst.You can prick the sausage with a thin metal skewer, which helps stop it bursting.
- Serve the pan-fried sausage with the accompaniments of your choice.
Nutrition
Premium
Grethe
Jeg fulgte din oppskrift til prikk og punkt. Her i Norge er det ikke så lett å få tak i rå/ukokte medister pølser, men jeg lykkes (fra en god produsent). Jeg serverte med kokte mandelpoteter, hjemmelaget rødkål kokt med bl.a rødløk, stjerneanis, allehånde og kanelstang – det lukter og smaker riktig jul – og en liten dose brun saus.
Hej Grethe
Tusind tak for din dejlige hilsen 🙂
Hvor gør det mig glad med en hilsen fra det norske, og at vide at mine opskrifter også bliver brugt hos dig.
Tusind tak og ha’ den dejligt dag 🙂
Warm wishes, Dianna
Hej
Dejlig opskrift.
Jeg vil lige høre om man kan stege medisterpølsen til senere, fx 2-3 timer efter kogning?
På forhånd tak for svaret!
Hej Nadiia
Jo det kan du sagtens gøre, ingen problemer:)
Warm wishes, Dianna
Den blev helt perfekt!