Kale with Medister sausage is a traditional old-fashioned Danish dish served at a typical Danish Christmas lunch. Or Jule frokost how it is called here in Denmark. The “Medister” is a thick, long, rolled spiced pork sausage. It’s origin is from “Met” that means pork and “ister” meaning beef fat.
Recipe: Kale with Medister sausage
Amount: 4 servings
300 g fresh kale, cut into pieces
2 tbs butter
2 tbs wheat flour
200 ml boiling (kale) water or broth
100 ml milk
100 ml cream
1-2 tsp sugar
freshly ground pepper
1 Medister sausage or 1 sausage for each person
- Firstly rinse the kale thoroughly under cold water, clean it and remove the stems. Then place the kale now on a cutting board and chop it roughly.
- Meanwhile boil water in a saucepan. Then cook the cabbage for about five minutes.
- Afterwards pour off the water, but save it for the sauce. Allow the kale to cool down slightly.
- Melt butter in a saucepan. Stir in the wheat flour until it is mixed well with the butter. Take your time on low heat. Most important is that the roux should not take on any colour.
- Then whip boiling (kale) water or broth into the sauce.
- Afterwards whip in the milk together with the cream until you have the right consistency. The sauce should neither be too thin nor too thick.
- Let all simmer for five minutes to remove the floury taste in the sauce.
- Stir the chopped kale into the white sauce. Heat the kale well.
- Lastly season with sugar, salt and freshly ground pepper.
- Once the kale is heating, fry the Medister or any other sausage of your choice, e.g. Bratwurst. Serve the sausage and the kale without delay.
For Christmas lunch serve only half a sausage for each person. Don’t forget, there are more dishes to come.
The Kale is a tasty side dish for e.g. any sausage or pork roast. Or try the vegetarian version with boiled potatoes.