Salad > Main Salads > Nordic Salads

Medisterpølse and Kale Salad Recipe

Ingredients with Measurements:
- 4 medisterpølse sausages
- 6 cups of kale, chopped
- 1/2 cup of dried cranberries
- 1/2 cup of sliced almonds
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the skillet over medium-high heat.

2. Add the medisterpølse sausages to the skillet and cook for 10-12 minutes, turning occasionally, until browned and cooked through.

3. While the sausages are cooking, prepare the kale salad. In a mixing bowl, combine the chopped kale, dried cranberries, sliced almonds, and grated Parmesan cheese.

4. In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.

5. Pour the dressing over the kale salad and toss to combine.

6. Once the sausages are cooked, remove them from the skillet and slice them into bite-sized pieces.

7. Serve the sliced medisterpølse sausages on top of the kale salad.


- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Skillet over medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 24g
- Protein: 18g
- Fiber: 4g

Substitutions for ingredients:
- Medisterpølse sausages can be substituted with any other type of sausage.
- Kale can be substituted with any other leafy green.
- Dried cranberries can be substituted with raisins or chopped dates.
- Sliced almonds can be substituted with any other type of nut.
- Parmesan cheese can be substituted with any other type of hard cheese.

Variations:
- Add sliced apples or pears to the kale salad for a sweet and crunchy addition.
- Swap out the dried cranberries for dried cherries or blueberries.
- Use balsamic vinegar instead of apple cider vinegar for a tangier dressing.
- Add crumbled bacon to the kale salad for a smoky flavor.

Tips and tricks:
- Massage the kale with a bit of olive oil before adding the other ingredients to help soften it.
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes to bring out their nutty flavor.
- Make the dressing ahead of time and store it in the fridge until ready to use.

Storage instructions:
- Store any leftover kale salad and sliced medisterpølse sausages separately in airtight containers in the fridge for up to 3 days.

Reheating instructions:
- Reheat the sliced medisterpølse sausages in the microwave or in a skillet over medium heat until warmed through.
- The kale salad can be eaten cold or at room temperature.

Presentation ideas:
- Serve the medisterpølse sausages on top of the kale salad for a colorful and hearty dish.
- Garnish with additional sliced almonds and grated Parmesan cheese.

Pairings:
- Serve with a side of roasted potatoes or sweet potatoes.

Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Garlic bread
- Grilled vegetables

Troubleshooting advice:
- If the kale salad is too bitter, try adding a bit more honey to the dressing to balance out the flavors.
- If the medisterpølse sausages are not cooked through, continue cooking them in the skillet until they are browned and no longer pink in the middle.

Food safety advice:
- Make sure to cook the medisterpølse sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Store any leftovers in the fridge within 2 hours of cooking.

Food history:
- Medisterpølse is a traditional Danish sausage made with pork, spices, and sometimes rice or barley.

Flavor profiles:
- The medisterpølse sausages are savory and slightly spicy, while the kale salad is sweet and tangy.

Serving suggestions:
- Serve this dish as a main course for lunch or dinner.

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Region: Danish

Taste: Savory, Tangy, Herby, Spicy, Earthy