Hot on the trails of Skibberlabskovs (which, incidentally, we’re having tonight – yum!), here’s another Danish classic. Medisterpølse!
![]() |
| Medisterpølse – velbekomme! |
You’ll often see it served as part of a traditional Danish Christmas lunch. But my DDH (Dear Danish Husband) and kids can’t get enough of it – so it’s quickly becoming a regular for aftensmad (dinner).
It’s sold in a long ring – you’ll find it in any self-respecting Danish supermarket in packets of 500g. My DDSIL (Dear Danish Sister-in-Law) taught me to push some cocktail sticks through it before it goes in the frying pan…
![]() |
| One large medisterpølse sizzling in the pan… |
Which makes it much easier to turn the whole shebang over, when you’re ready to fry the other side…ta da!
![]() |
| Medisterpølse – ready for the oven |
I brown it quickly on both sides in the frying pan, then finish it off in the oven. It’ll take about 20 minutes at 200c/400f. If you’re serving it in the spring or winter, you’ll want boiled baby potatoes, lots of yummy sovs (gravy) and warm, red cabbage. Great, hot, filling winter food. In the summer I swap the warm, red cabbage for a simple salad of raw grated carrot and red cabbage. Tastes good both ways!
Hope you have a wonderful Wednesday and a happy Kristi Himmelfart (Ascension)!

































