📝 About This Recipe
Transport yourself to a cozy Copenhagen bistro with this quintessential Danish open-faced sandwich. Featuring the iconic Medisterpølse—a spiced pork sausage—nestled atop dense, buttered rye bread, this dish strikes a perfect balance between savory meat, piquant mustard, and the crunch of pickled vegetables. It is a masterclass in Scandinavian 'Hygge,' offering a soul-warming lunch that celebrates traditional Nordic charcuterie and the art of the Smørrebrød.
🥗 Ingredients
The Foundation
- 4 slices Rugbrød (Danish Dark Rye Bread) (dense and seeded, sliced about 1/2 inch thick)
- 2-3 tablespoons Salted Butter (high-quality, at room temperature)
The Medister Sausage
- 500 grams Medisterpølse (Danish Pork Sausage) (raw, continuous coil if possible)
- 1 Bay Leaf (for the poaching liquid)
- 5 pieces Black Peppercorns (whole)
- 2 tablespoons Unsalted Butter (for frying)
- 1 tablespoon Neutral Oil (such as canola or grapeseed)
The Mustard & Toppings
- 4 tablespoons Danish Sweet Mustard (Sød Sennep) (or a mix of Dijon and honey)
- 8-12 slices Pickled Red Beets (drained)
- 1/2 cup Crispy Fried Onions (store-bought or homemade)
- 1 small bunch Fresh Chives (finely chopped)
- 4 sprigs Fresh Dill (for garnish)
- 12 slices Quick Pickled Cucumber Slices (Agurkesalat style)
👨🍳 Instructions
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1
Begin by poaching the Medister sausage. Place the raw sausage coil in a wide pot and cover with cold water. Add the bay leaf and peppercorns.
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2
Bring the water to a very gentle simmer over medium heat. Do not let it boil vigorously, as this can cause the casing to burst. Simmer for about 10-12 minutes until firm.
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3
Carefully remove the sausage from the water and pat it thoroughly dry with paper towels. This is crucial for achieving a crispy skin during the frying stage.
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4
Cut the poached sausage into lengths that match the width of your rye bread slices, or leave it in a spiral if you prefer a rustic family-style presentation.
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5
In a large skillet, heat the neutral oil and 2 tablespoons of butter over medium-high heat until the butter foam subsides and begins to turn slightly golden.
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6
Place the sausage in the pan. Fry for 4-5 minutes per side, using a weight or pressing down slightly with a spatula to ensure even browning and a deep, mahogany crust.
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7
While the sausage fries, prepare your rye bread. Spread a generous, even layer of salted butter onto each slice, ensuring you cover the bread from edge to edge (this acts as a barrier against moisture).
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8
Once the sausage is beautifully browned and heated through, remove from the pan and let it rest for 2 minutes on a cutting board.
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9
If the sausage pieces are very thick, slice them in half lengthwise to create a flat surface that will sit securely on the bread.
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10
Place the warm sausage onto the buttered rye bread. Spoon a generous tablespoon of sweet mustard directly over the meat.
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11
Arrange 2-3 slices of pickled beets and 3 slices of pickled cucumber on top of or alongside the sausage.
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12
Generously sprinkle the crispy fried onions over the mustard to provide that essential textural contrast.
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13
Garnish with a shower of chopped chives and a delicate sprig of fresh dill for a pop of color and herbal brightness.
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14
Serve immediately while the sausage is still warm and the bread is fresh. In true Danish fashion, eat this with a knife and fork.
💡 Chef's Tips
Always use authentic Danish Rugbrød; its density and acidity are vital to balancing the fatty sausage. Don't skip the poaching step, as it ensures the interior of the pork sausage is fully cooked and juicy while the pan-frying provides the texture. If you can't find Danish sweet mustard, mix 2 parts Dijon with 1 part honey and a pinch of ground cloves for a similar profile. Make sure to dry the sausage completely after poaching; any moisture will cause the oil to splatter and prevent a proper crust.
🍽️ Serving Suggestions
Pair with a cold Danish pilsner or a craft lager to cut through the richness of the pork. A chilled shot of Akvavit (Aquavit) is the traditional accompaniment for a festive lunch. Serve with a side of warm red cabbage (rødkål) for a more substantial winter meal. Offer extra pickles and mustard on the side for guests to customize their spice level.