Danish Medisterpølse (Spiced Pork Sausage with Braised Cabbage)

About This Recipe

Danish Medisterpølse is a real, traditional Danish dish, known as Spiced Pork Sausage with Braised Cabbage. A coarsely ground, allspice-scented fresh pork sausage, pan-fried and served with braised cabbage and boiled potatoes.\n\nMedisterpølse is a traditional Danish fresh sausage, distinct from cured or smoked varieties, historically made around slaughter season using freshly ground pork seasoned simply with allspice and pepper.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 800 gmedisterpølse (Danish fresh pork sausage) or a mild allspice-seasoned fresh pork sausage
• 3 tbspbutter
• 1green cabbage(shredded)
• 1yellow onion(diced)
• 2 tbspsugar
• 2 tbspwhite vinegar
• 200 mlwater or stock
• 1 tspfine sea salt(to taste)
• 800 gpotatoes(boiled, to serve)

Instructions

1. 1

   Fry the sausage

   Prick the sausage lightly and fry in a skillet over medium heat, turning occasionally, for about 20 minutes until browned all over and cooked through.

2. 2

   Braise the cabbage

   In a separate pot, melt butter and cook the onion until soft, about 6 minutes, then add shredded cabbage and cook until wilted, about 10 minutes.

3. 3

   Season the cabbage

   Stir in sugar, vinegar and water or stock, then cover and simmer for 25 minutes until the cabbage is very soft.

4. 4

   Adjust seasoning

   Taste the cabbage and adjust the sweet-sour balance with more sugar or vinegar as needed, and season with salt.

5. 5

   Rest the sausage

   Let the sausage rest for 5 minutes before slicing.

6. 6

   Serve

   Serve the sliced sausage alongside the braised cabbage and boiled potatoes.

Variations

• •

  Add a few juniper berries to the cabbage for a more aromatic, traditional touch.

• •

  Some households use red cabbage instead of green for a different color and slightly sweeter flavor.

• •

  Serve with a simple mustard on the side for extra tang.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions