Smørrebrød with Fried Medisterpølse, Red Cabbage and Mustard
Fried Medisterpølse with Red Cabbage and Mustard © kvalifood.com
Medisterpølse is an old Danish tradition going all the way back to the Middle Ages, when spiced minced pork sausage was common peasant food. The sausage is cut into thick slices and fried slowly so it becomes crispy and caramelised on the outside while staying juicy inside. The distinctive flavour of allspice and pepper in the medisterpølse goes well with the sweet red cabbage and the sharp coarse-grain mustard. This is a smørrebrød you typically see at the Christmas lunch, but it works just as well on a completely ordinary Tuesday.
Ingredients
Yields 4 servings
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 1 medisterpølse (about 500 g)
- Butter, for frying
- Red cabbage (see recipe #46)
- 2 tbsp coarse-grain mustard
- Pickled gherkins, sliced
- Fresh thyme
- Coarsely ground black pepper
Directions
Medisterpølse
Cut the sausage into 2 cm thick slices. Fry in butter over medium heat, 4–5 minutes on each side, until cooked through and crispy on the outside.
Assembly
Butter the rye bread. Lay the warm medisterpølse slices on top. Arrange the red cabbage alongside the sausage on the bread. Add a dollop of coarse-grain mustard on top of the sausage slices. Place pickled gherkins on top. Garnish with thyme and pepper.