Medisterpølse med Æggekage

Medisterpølse med Æggekage

Recipes with Medisterpølse

Medisterpølse sliced and fried alongside æggekage, the thick Danish egg cake that sits somewhere between a frittata and a pancake. The eggs are whisked with a little flour and milk, poured into the pan where the sausage has already been frying, and cooked until just set in the middle. The result is cut in wedges and eaten straight from the pan. This is farm food, the kind of meal made when something fast was needed after a long day. The sausage fat enriches the egg cake from below as the egg sets around and beneath the sausage pieces.

Prep Time

10 min

Cook Time

20 min

Servings

3

Difficulty

Easy

Ingredients

  • 300 g medisterpølse, sliced into rounds
  • 6 large eggs
  • 3 tbsp plain flour
  • 100 ml whole milk
  • 1/2 tsp salt
  • White pepper
  • 1 tbsp butter
  • Fresh chives, sliced, to finish
  • Rugbrød on the side

Steps

1

Whisk the eggs in a bowl until the yolks and whites are fully combined. Add the flour and whisk until no lumps remain. Pour in the milk and whisk smooth. Season with salt and white pepper. The batter should be thin, like a thick cream.

2

Melt the butter in a heavy 26 to 28 cm oven-safe frying pan over medium heat. Add the sausage slices in a single layer. Fry for 3 to 4 minutes per side until golden. The sausage will release fat into the pan.

3

Distribute the sausage slices evenly across the pan. Pour the egg batter over and around the sausage. Reduce the heat to medium-low.

4

Cook without stirring until the edges have set and the bottom is golden, about 8 to 10 minutes. The centre will still be slightly wobbly. At this point, either finish the æggekage under a grill for 2 to 3 minutes or place the pan in a 180°C oven for 5 minutes until the top is just set.

5

Slide onto a board or serve directly from the pan. Scatter the chives over the top. Cut into wedges and eat with rugbrød on the side. The æggekage is eaten warm, not hot.

Tips

The flour in the egg batter is what makes this a Danish æggekage rather than a plain omelette or frittata: it gives the egg cake a slightly denser body that holds its shape when cut. Do not skip the flour. The æggekage should not be rubbery — take it off heat while the very centre is still a little soft.