Danish Pan-Fried Pork Sausage

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Medisterpolser are a beloved Danish staple: short, plump pork sausages richly seasoned with allspice and bound with oats for a tender crumb. Gently fried in butter until deeply golden, they are the ultimate comfort food served alongside boiled potatoes, coarse mustard, and pickled beets.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 13 gCarbs
• 2 gFiber
• 2 gSugar
• 25 gProtein
• 880 mgSodium
• 560 mgPotassium
• 70 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the sausage mixture

• 1 lb (450 g) ground pork, preferably 20–25% fat
• 1/2 cup rolled oats
• 1 small yellow onion, finely grated and squeezed dry
• 1 large egg, lightly beaten
• 1/4 cup whole milk
• 1 1/2 tsp fine sea salt
• 1 tsp ground allspice
• 1/2 tsp ground white pepper

For frying

• 2 tbsp unsalted butter
• 1 tbsp neutral oil (such as canola)
• 2 tbsp water, for deglazing
• Coarse mustard, boiled potatoes, and pickled red cabbage, for serving

Directions

1. Grate the onion on the fine side of a box grater, then squeeze it firmly in a clean kitchen towel to remove excess moisture so the sausages hold their shape.
2. In a large bowl, combine the ground pork, oats, grated onion, egg, milk, salt, allspice, and white pepper. Mix with your hands just until evenly blended—overworking will make the sausages tough.
3. With damp hands, divide the mixture into 8 equal portions and shape each into a short, plump sausage about 4 inches (10 cm) long and 1.5 inches (4 cm) thick, pressing gently to eliminate air pockets.
4. Arrange the shaped sausages on a parchment-lined tray, cover, and refrigerate for at least 30 minutes (up to overnight) to firm up and let the oats absorb the liquid.
5. Heat the butter and oil in a large heavy skillet over medium-low heat until the butter foams and subsides. Add the sausages in a single layer (work in two batches if needed) and cook gently for 12–14 minutes, turning every 2 minutes, until deeply golden brown on all sides.
6. Check doneness by inserting an instant-read thermometer into the center of one sausage—it should read 160°F (71°C). Transfer the cooked sausages to a warm plate and tent loosely with foil.
7. Pour off all but 1 tbsp of fat from the skillet, add the water, and scrape up the browned bits with a wooden spoon to create a quick pan sauce. Drizzle over the sausages and serve immediately with mustard, boiled potatoes, and pickled red cabbage.

Cook’s Notes

• Do not skip the refrigeration step—cold, rested sausages hold their shape much better during frying and develop a thicker golden crust.
• For a more traditional flavor, add a small pinch of ground cloves or ginger along with the allspice; Danes often layer warm winter spices.
• Grating the onion (rather than chopping) distributes moisture and flavor evenly without leaving chunky bits that can cause the sausages to crack as they cook.
• Cold leftovers are excellent sliced thin and piled onto dense rye bread with butter for a classic Danish smørbrød the next day.

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