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Medister med brun sauce og kålsalat - Opskrift med et twist
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Danish pork sausage (medisterpølse) with brown gravy and cabbage salad

Recipe for pan-fried Danish pork sausage (medisterpølse) with pan gravy and a cabbage salad with mormordressing.
Course Main course
Cuisine Danish
Nøgleord Danish food, Grandma's cooking, Old-fashioned Danish food, Sausages
Total Time 1 hour
Servings 4 people
Calories 1171kcal

Ingredients

Pan-fried sausage

  • 800 g Danish pork sausage (medisterpølse)
  • Water
  • 50 ml vinegar
  • 1 onion, cut into quarters
  • 10 peppercorns
  • 1-2 bay leaves
  • Salt
  • 60 g butter
  • 2 tbsp oil

Pan gravy

  • Fat and browned bits left in the pan
  • 500 ml chicken stock
  • 100 ml cream
  • Cornflour + cold water
  • Gravy browning (kulør)
  • Salt and freshly ground pepper
  • Redcurrant jelly, a little sugar or similar, optional

Pointed cabbage salad with mormordressing

  • 1 small pointed (sweetheart) cabbage
  • 2 red apples
  • 1 handful salted almonds, roughly chopped - click here
  • or toasted hazelnuts, roughly chopped - click here
  • 150 ml whipping cream (38% fat)
  • 1 tbsp sugar
  • 1/2 lemon, juice of
  • Salt and freshly ground pepper

To serve

  • Boiled potatoes

Instructions

Sausage

  • Put 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 pan to the boil. As soon as small bubbles start to appear, turn the heat down so it only just simmers. 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 – make sure the pan is not too hot, or the sausage will split.
    You can prick the sausage with a skewer, which helps stop it splitting.
    *You can make the cabbage salad while the sausage is cooking.
  • Finally, lift the sausage onto a plate and make the pan gravy.

Pointed cabbage salad with mormordressing

  • Whisk the cream, lemon juice and sugar together in a bowl with a balloon whisk until it thickens slightly. Be careful not to over-whisk - the dressing thickens very quickly.
  • Season to taste with salt and freshly ground pepper, and more sugar or lemon juice if needed.
  • Shred the cabbage finely and dice the apples.
  • Put them in a bowl with the nuts, pour over the dressing and toss well.

Pan gravy

  • Leave the fat and browned bits in the pan - but remove any larger pieces.
  • Pour in the stock and cream and bring the contents of the pan 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 a little at a time, stirring, and heat the gravy through.
  • Adjust the colour with gravy browning, and season the gravy to taste with salt, freshly ground pepper and a little redcurrant jelly or sugar if needed.
    If the gravy lacks acidity, you can season it with a dash of red wine vinegar.
  • Serve the pan-fried sausage with the cabbage salad and pan gravy - and boiled potatoes.

Nutrition

Calories: 1171kcal | Carbohydrates: 36g | Protein: 38g | Fat: 99g | Saturated Fat: 41g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 1892mg | Potassium: 1167mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1721IU | Vitamin C: 93mg | Calcium: 193mg | Iron: 4mg