1040
April 26, 2024

Danish sausage dish (Medister Pölser)

Time

Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.

I have the recipe from the Danish sausage court (Medister Pölser) from my mother-in-law, she brought it from Denmark after living there for a few years with her family. We have been doing it again for years and it is one of the few dishes that really everyone! like and everyone is looking forward to it. It tastes best when it's pulled through a night.

ingredients for 4 persons

750 g - 1 kg bratwurst (I always take Thuringian grilled sausage, but everyone can simply take their favorite bratwurst)
250 g mushrooms (fresh, slice or canned)
2 - 3 onions, cut into rings
1 red pepper, cut into strips
200 ml whipped cream
1 bag of green peas (amount to taste, about 500 g)
1 small tin of tomato puree (but also a large tin to taste - or even with more sauce - I always take the big tin)
salt and pepper

Now for the preparation: it may sound a bit elaborate, but it is not so bad and it's worth it! It tastes delicious! I always make at least twice the amount, so that the work is worthwhile! Then you save yourself the cooking the next day or if you freeze it, on any other day!

preparation

First boil the sausages for a quarter of an hour in a saucepan of water - so much water that the sausages are just well covered - to cook or to wave. (Photos: I cooked twice the amount).
Then remove the sausage from the water and cut into not too big pieces. (Big sausages are cut into 4 pieces, smaller ones in 3 pieces).
Important: DO NOT throw away the broth from the sausages is still needed.
Brown the fried sausage pieces in a pan, remove from the pan and set aside.
Sauté the onions in the bratwurst fat, then add the mushrooms and sauté for a short time.
Then mushrooms and onions come together in a large pot (if you do double the amount or even more then you need a very large pot or several smaller ones).
Now deglaze the pan with some sausage broth - I take a ladle full - and then put it into the pot with mushrooms and onions.
Now fill the whole thing with plenty of sausage broth. That's something of a taste, too. Who likes a lot of sauce, takes more of the water and can also take the corresponding more tomato paste. I always do it that way, because I love to have a lot of sauce. Therefore always use all the sausage water.
Now comes the tomato puree, the amount is also left to the cook. We like it quite tomatic and it should also taste like tomato paste, so I take at this quantity (mind.) 1 large tin of tomato paste.
Then the cream is added and it is seasoned with salt and pepper.
Finally, the sauce still thick with stirred flour.
Now add the bratwurst pieces and the pepper strips with the peas and bring everything together again briefly, about 5 minutes. The peppers should still be crisp. Possibly. Thicken and season again.