Danish pork sausage (medisterpølse) with brown gravy and potatoes

A recipe for a Danish classic - Danish pork sausage (medisterpølse) with brown gravy and potatoes.

Course Main course

Cuisine Danish

Nøgleord Danish food, Old-fashioned cooking

Total Time 1

Servings servings

Calories 884kcal

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.

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.

Serve the pan-fried sausage with boiled potatoes, the pan gravy and pickled beetroot, if you like.