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Danish sausage with potatoes, creamy gravy and coleslaw
( 2 adults and 2 kids )
- 600 gramspotatoes
- 500 gramssausage
- 50 gramssunflower seeds*
- 0.5 headred cabbage
- 1 fennel
- 200 mlcreme fraiche- or skyr
- 3 tbspmayonnaise
- 1 tbspacacia honey*
- 1 tbspdijon mustard
- 500 mlmilk
- 1 cubebeef stock
- olive oil
- corn flour
- gravy browning
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About the recipe
Danish sausage, known there as Medisterpølse, is a true classic where Mambeno comes from. If you can get your hands on real medister, we highly recommend it for this recipe - but you can of course use whatever sausage you like! Classic British bangers go absolutely perfect with this dish as well. The sausage is served with potatoes, an easy sauce and fennel coleslaw with roast sunflower seeds. If you want to go the skinny January route, you can opt for chicken sausage instead. Enjoy!
1. Peel the potatoes and cook them tender in a pot of salted water.
2. Cook the sausage on both sides in a bit of olive oil on a pan until cooked through. Cook it on low heat to keep it from cracking. You can also poke it with a fork as it cooks. Or you can choose to sear it in an ovensafe pan, and let the sausage finish on the pan in the oven for about 10 minutes at 170 degrees convection.
3. Meanwhile, roast the sunflower seeds on a dry pan until they've gotten a bit of colour. Leave to cool on a plate.
4. Finely slice cabbage and fennel into thin strips - either with a knife or mandolin. Watch your fingers! Mix creme fraiche (or skyr), mayonnaise, acacia honey and sweet mustard together for a quick dressing, and season to taste with salt and pepper. Mix with the cabbage and fennel strips.
5. Remove the sausage from the pan - don't clean the pan! Pour milk onto the pan along with crumbled stock cube, and let it cook up while stirring over low heat. Stir out a bit of cornflour in a cup of water and pour the mixture onto the pan little by little, until the sauce has your preferred consistency. Add gravy browning until it has the colour you remember from how Nan used to make it. Season to taste with salt, pepper, a bit of honey, and optionally lemon.
6. Serve the sausage with potatoes, gravy and fennel coleslaw.
You can swap red cabbage for white or pointed cabbage.Tasks for kids in the kitchen: Let your kids help make the gravy. They'll be great at stirring the sauce at you thicken it. They can also help rinse and prep the veggies.