But I thought - hey - I had better leave you with a recipe for another Danish classic - another warming dish - just the thing for those cold and blustery autumn evenings. Especially as it's now dark by 7.30pm - yikes! This is Frederiksberggryde. When we first moved to Copenhagen, we had a flat in Frederiksberg and the restaurants in the area used that name... But in other parts of Denmark it's known as mørbradgryde. A one pot stew with bacon, pork and - the defining ingredient - those teeny tinned cocktail sausages. Yep, those discount ones that you're embarrassed to be seen buying! ;)
- an onion
- a piece of pork filet (svinemørbrad) - about 500g
- a couple of tins of cocktail sauages (skinless if possible) cocktailpølser
- flour (to thicken) mel
- tomato purée tomatpasta
- stock / boiling water and a stockcube (any flavour will do) bouillon
- cream (fløde)
- rice or potatoes or mashed potatoes (kartoffelmos) to serve
- a bit of greenery to make it look 'healthy'
Chop up the onion, bacon and pork filet into small pieces.
Fry in a bit of oil until they brown slightly and add in the cocktail sausages.
Time to throw in a tablespoon of flour (this will thicken the 'sauce'), a tablespoon of tomato purée and a couple of teaspoons of paprika, plenty of salt and pepper. Give it a good stir, so everything gets coated.
Add in your stock (just enough to cover) - you'll probably need about half a litre.
Then comes the best part...the cream! Add as much as you like! :) This is comfort food, folks, not paleo/nordic/raw...
Looking good! Let it cook through on a medium heat for about 5 minutes (or until the pork pieces are cooked through).
Serve hot and add a little fresh herbs (chopped chives or lots of parsley) if you want to make it look less stodgy. (And lots of vegetables or a salad on the side, if you absolutely must.) We ate ours with rice the other night. But Frederiksberggryde also goes down well with boiled or mashed potatoes - yum!
Have a super Sunday and an awesome autumn break!