Medisterpølse med Kartoffelmos og Løgsovs

Medisterpølse med Kartoffelmos og Løgsovs

Recipes with Medisterpølse

Sliced medisterpølse on a mound of butter-rich mashed potato, covered with a dark onion gravy made from the pan drippings. This is the heartiest preparation in the Danish repertoire for this sausage: a combination that fills the plate edge to edge and relies on the quality of each element rather than any complexity of technique. The gravy gets its colour from the caramelised onions and its body from a little flour worked into the fat.

Prep Time

15 min

Cook Time

35 min

Servings

4

Difficulty

Easy

Ingredients

  • 1 coil medisterpølse (approx. 600 g)
  • 1 kg floury potatoes, peeled and quartered
  • 80 g butter
  • 150 ml whole milk, warmed
  • Salt and white pepper
  • 2 large onions, thinly sliced
  • 1 tbsp plain flour
  • 300 ml beef or pork stock
  • 1 tsp dark soy sauce

Steps

1

Boil the potatoes in salted water until completely soft, about 20 minutes. Drain and steam dry for a minute. Mash with the butter and warm milk until very smooth. Season with salt and white pepper. Keep warm.

2

Place the sausage coil in a cold heavy pan. Turn to medium heat and fry for 10 to 12 minutes without moving until the underside is deep brown. Flip and fry the second side for 8 to 10 minutes. Remove the sausage and rest it on a board. Leave the rendered fat in the pan.

3

Add the sliced onions to the fat remaining in the pan. Fry over medium heat, stirring often, until the onions are soft and deep golden brown, about 12 to 15 minutes.

4

Sprinkle the flour over the onions and stir to combine. Cook for 1 minute. Pour in the stock gradually, stirring continuously to avoid lumps. Add the soy sauce. Simmer for 5 minutes until the gravy thickens and coats a spoon. Adjust salt.

5

Slice the rested sausage into thick rounds. Spoon the mashed potato onto each plate, arrange the sausage slices on top, and ladle the onion gravy over everything.

Tips

The key to the gravy is patience with the onions: they need at least 12 minutes to colour deeply and develop sweetness. Rushing them produces a pale, sharp sauce. A teaspoon of dark soy sauce is a common Danish trick to give the gravy colour without artificial colouring.