A coarsely ground, allspice-scented fresh pork sausage, pan-fried and served with braised cabbage and boiled potatoes.
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.
Serves 4
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.
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.
Stir in sugar, vinegar and water or stock, then cover and simmer for 25 minutes until the cabbage is very soft.
Taste the cabbage and adjust the sweet-sour balance with more sugar or vinegar as needed, and season with salt.
Let the sausage rest for 5 minutes before slicing.
Serve the sliced sausage alongside the braised cabbage and boiled potatoes.
Prick the sausage skin lightly before frying so it doesn't split unevenly while cooking.
Fry over moderate heat and turn occasionally so the sausage browns evenly on all sides without burning.
Simmer the cabbage long enough that it turns very soft and silky, not just wilted — this dish depends on that slow-cooked texture.
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.
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.
Medisterpølse 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.
Danish and Scandinavian delis and specialty butchers may carry it; a good fresh, mildly spiced pork sausage without heavy smoking is a reasonable substitute.
Yes, it reheats very well and the flavor often improves after a day in the fridge.
It needs a longer simmering time — Danish braised cabbage is meant to cook down until very soft, unlike a quick sautéed cabbage side.
Per serving (420g / 14.8 oz) · 4 servings total
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