Childhood birthdays, cold winter evenings, weekend lunches, children laughing, candles burning, fires crackling. It feels like there was never a bad day back then, families and friends in a constant stream in and out of the house, favourite foods on the table, quality hyggeligt time together…
SERVES 6
FOR THE SAUSAGE CASSEROLE
500g baby potatoes
1 tbsp butter
2 tbsp olive oil
1 red onion, finely chopped
1 tbsp tomato purée (paste)
12 smoked pork sausages (frankfurters), thinly sliced
4 tbsp tomato ketchup
½ tsp pink Himalayan salt or sea salt
300ml single cream
TO SERVE
chives, to garnish
green peas or rye bread
- Put the potatoes into a saucepan of cold salted water and bring to the boil. Boil for 20 minutes, drain, leave to cool and then peel off the skins.
- In a large saucepan, melt the butter and add the olive oil. Add the onions and fry gently, then add the tomato purée (paste) and fry over a medium heat for a few minutes to ‘burn it off ’. Add the sausages and cook for 1 minute, then add the ketchup and salt and stir well. Lastly, add the cream and leave to simmer on a very low heat for 10 minutes.
- Cut the potatoes into small chunks and add to the sauce. Warm through, then serve, garnished with chives. This is delicious with green peas, or with freshly baked and buttered rye bread.
From Cook Yourself Happy: The Danish Way by Caroline Fleming. Photographs by Lisa Linder. Published by Jacqui Small, £25. Follow Caroline on her Instagram @carolineflemingofficial