Medisterpølse with red cabbage and potatoes

Dinner tonight, June 12, 2014
One of my personally favourite classic, very simple dish, mostly because you can cut some corners with just buying the red cabbage and Medisterpølse (sausage) already made in at the butcher or supermarket
4 Servings

  • ½ kg sausage (recipe underneath)
  • 20 g butter
  • 1 tsk concentrated pork broth
  • cornstarch and water ( mixed ) or sauce smoother
  • salt and pepper
  • food colouring
  • serve with
  • 1 kg potatoes
  • 600 g hot red cabbage (recipe underneath)
Sausage ( Medister )
  • 5 lbs. ground pork
  • 1 large onion, minced
  • 1 cup beef stock, cold
  • ½ tsp ground cloves
  • ½ tsp allspice
  • 1 tbsp salt
  • 1 tsp black pepper
Red Cabbage
1 (2 pound) red cabbage
  • 2 tablespoons butter
  • ¼ cup distilled white vinegar
  • 1 cup cranberry juice
  • 2 tablespoons sugar, or more to taste
  • salt to taste
1) Boil the potatoes, and keep warm

2) Prick small holes in the sausage with a fork. In a cooking pot or a frying pan, add 2 dl of water or to the sausage is ½ covered. Boil the sausage 10 min, covert and on low heat.
3) Transfer the sausage to a chopping board, and wipe it dry with kitchen roll.

4) In a cooking pot boil 2 dl of the boiling water the sausage have been cooked in , and throw out the rest.

5) Allow the butter to be golden in the frying pan, medium to high heat. Brown the sausage 2-3 minutes on each side.

6) Let the sausage water boil together with the concentrated pork broth. Add sauce smoother add salt and pepper to taste . Add the fool colouring till the sauce gets the brown colour you want.


Fine grind the pork Combine all ingredients and stuff into casings. Can be made the day before and stored in the fridge in a airtight container

Red cabbage

1) Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.

Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.

Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart. Can be made the day before and stored in the fridge in a airtight container

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