Smørrebrød with Medisterpølse and Pickled Beetroot
Medisterpølse with Mustard and Pickled Beetroot © kvalifood.com
Medisterpølse is a fresh pork sausage with spices — it is fried in slices and eaten warm on rye bread. Coarse mustard and pickled beetroot are the classic accompaniments and balance the richness of the sausage well.
Ingredients
Yields 4 servings
Pickled beetroot
- 2 cooked beetroots
- 1 dl red wine vinegar
- 1 dl water
- 2 tbsp sugar
- 1 tsp salt
Assembly
- 4 slices rye bread
- 400 g medisterpølse
- 4 tsp coarse mustard
- butter, for frying
- butter, for the bread
Directions
Pickled beetroot
Cut the beetroots into thin slices. Mix the vinegar, water, sugar and salt in a saucepan and heat until the sugar dissolves. Pour the brine over the beetroot and leave to steep for at least 30 minutes. Can be made the day before.
Medisterpølse
Cut the sausage into slices about 1 cm thick. Fry in butter over high heat for 3–4 minutes on each side until golden and cooked through.
Assembly
Butter the bread and place the warm sausage slices on top. Add the pickled beetroot and a dollop of coarse mustard alongside.