Danish · Denmark
Kjødpølse with Cabbage and Sauerkraut
A traditional Danish dish of pork sausages served with cabbage and sauerkraut.
Ingredients
Method
- Preheat oven to 180°C (350°F).
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the onion and sauté until translucent.
- Add the cabbage and sauerkraut, stir to combine.
- Place the pork sausages in the skillet, cover, and bake for 25-30 minutes.
- Check that the sausages are cooked through (internal temperature 71°C/160°F).
- Serve with the cabbage and sauerkraut.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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