Danish Meat Sausage with Meat Jelly and Mustard

Danish meat sausage with meat jelly and mustard © kvalifood.com

Danish meat sausage (kødpølse) is one of the simplest and most classic pieces of smørrebrød. The sausage is cut into thick slices and clear meat jelly is poured over. Mustard and raw onion are essential.

Danish meat sausage with meat jelly and mustard assembly © kvalifood.com
Danish meat sausage with meat jelly and mustard assembly © kvalifood.com

Ingredients

Yields 4 servings

Rye bread

  • 4 slices rye bread
  • soft butter, for spreading

Topping

  • 400 g Danish meat sausage (kødpølse), cut into slices (about 8–10 mm thick)

Meat jelly

  • 2 dl beef jelly (tinned or homemade)
  • 1 tsp gravy browning

Assembly

  • 2 tsp wholegrain mustard (or hot mustard)
  • ½ onion, cut into thin rings
  • flaky salt

Directions

Meat sausage

Warm the sausage slices gently in a dry pan or in a little water — they just need to be heated through.

Meat jelly

Warm the jelly and add a little gravy browning. It should be clear and well-flavoured.

Assembly

Spread the rye bread with soft butter. Lay the sausage slices on the bread, letting them overlap slightly. Pour meat jelly over. Arrange raw onion rings on top and place a dollop of mustard alongside. Sprinkle with flaky salt.