I heart Danish comfort food! (Part Ten – Frederiksberggryde)

We’re now into week 42 (the Danish school’s half term holiday week) so I won’t be posting this week as I shall be ‘hygging’ with my DDH and our kids.  ♥

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! 😉

You’ll need:

  •  an onion
  • a piece of pork filet (svinemørbrad) – about 500g
  • bacon
  • a couple of tins of cocktail sauages (skinless if possible) cocktailpølser
  • flour (to thicken) mel
  • paprika
  • 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!

Diane 🙂

 

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