Can I make this dish ahead of time?
The components can be prepared separately and reheated, but for best texture, especially the potatoes, it's best served fresh.
DINNER
Danish Medisterpølse with Stewed Kale and Caramelized Potatoes
This hearty Danish dish features a flavorful medisterpølse sausage, traditionally made with pork and spices, served alongside tender stewed kale and sweet, caramelized potatoes. It's a comforting and authentic meal perfect for a chilly evening.
HOW TO MAKE IT
Let's cook.
01
Prick the medisterpølse sausage in several places with a fork. Place it in a large skillet with 1/2 cup of water. Bring to a simmer over medium heat, then cover and cook for 15 minutes, turning once. Remove sausage from skillet and set aside, reserving any liquid.
02
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped yellow onion and sauté for 5 minutes until softened. Add the chopped kale, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and simmer for 10-15 minutes, or until the kale is tender, stirring occasionally.
03
While the kale is stewing, prepare the caramelized potatoes. In a separate large skillet, melt 1 tablespoon of butter over medium-high heat. Add the halved or quartered new potatoes and cook for 10 minutes, stirring occasionally, until lightly browned.
04
Sprinkle 2 tablespoons of sugar over the potatoes. Continue to cook, stirring frequently, for another 10-15 minutes until the sugar has caramelized and coated the potatoes, and they are tender when pierced with a fork.
05
Return the medisterpølse to the skillet with the reserved liquid (if any) and cook over medium heat for 10-15 minutes, turning occasionally, until browned and cooked through. Ensure internal temperature reaches 160°F (71°C).
06
Season the stewed kale with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
07
Serve the browned medisterpølse alongside the stewed kale and caramelized potatoes.
About This Recipe
This hearty Danish dish features a flavorful medisterpølse sausage, traditionally made with pork and spices, served alongside tender stewed kale and sweet, caramelized potatoes. It's a comforting and authentic meal perfect for a chilly evening.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the stewed kale, add a pinch of nutmeg or a splash of apple cider vinegar at the end of cooking. If you can't find medisterpølse, a good quality fresh bratwurst or other mild pork sausage can be a suitable substitute.
Easy Substitutions
Instead of kale, you can use collard greens or spinach, adjusting cooking times accordingly. Brown sugar can be used instead of white sugar for the potatoes for a deeper caramel flavor. Vegetable broth can replace chicken broth for a vegetarian option (if using a vegetarian sausage).
Storage & Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
Serve with a dollop of whole grain mustard or a side of pickled red cabbage for an authentic Danish experience. A crisp green salad with a light vinaigrette would also complement the richness of the meal. Pair with a cold Danish beer or a glass of dry white wine.
Common Mistakes
Overcooking the sausage can make it dry; ensure it's cooked through but still juicy. Not stirring the potatoes enough during caramelization can lead to uneven browning or burning. Over-seasoning the kale initially; it's best to taste and adjust salt and pepper at the end. Not pricking the sausage can cause it to burst during cooking.
Frequently Asked Questions
What kind of potatoes work best for caramelizing?
Small, waxy potatoes like new potatoes or fingerlings hold their shape well and caramelize beautifully.
Is medisterpølse spicy?
No, medisterpølse is typically a mild, savory pork sausage, not spicy.
MORE TO KNOW
Medisterpølse is a traditional Danish sausage, often characterized by its mild, savory flavor and coarse texture. It's typically boiled or pan-fried. The key to this dish's success lies in balancing the savory sausage with the slightly bitter kale and the sweet, caramelized potatoes. Don't rush the caramelization process for the potatoes; it's what gives them their unique texture and flavor.
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