Danish Rullepoelse - A lunch speciality

Ingredients

1 - 1 1/2 kilogram square piece of flat fresh pork meat (that piece which is made from the belly flesh)

(Cut off the skin and most of the fat)

1.5 meter cotton string

Spice mix:

1 onion, finely chopped

1 tbsp salt

1/2 tbsp sugar

2 tsp black pepper

3 tsp allspice

2 tsp coriander powder

8 leaves of isingglass, soaked in cold water just before use

Soup for boiling the Rullepoelse:

A bouquet garni - sprigs of thyme, parsley and a couple of bay leaves

1 onion

3 cloves

10 black pepper corns

Enough water to cover the Rullepoelse

Directions

Rub 1 tbsp salt and 1/2 tbsp sugar into the meat
Fold the meat gently and put it in a plastic bag and leave it for 24 hours in the fridge.
Take the meat out of the fridge and arange it on a wooden board in a neat square figure.
Spread the spice mix with the chopped onion in an even layer over the meat.
Arrange again an even layer of the soaked and now soft jelly isingglass on top of the spice mixture.
Roll the meat as firm as you can to a 'sausage'. Take the cotton string and fix it tight around the Rullepølse.
Secure the string tight in both ends of the Rullepølse to avoid unfolding of the meat during the cooking process.
Slowly cook (bring to boil) and then let the Rullepoelse simmer in the soup in a big pot for app. 2 hours.
Turn the heat off and leave the Rullepoelse in the soup for an hour or so.
Take the Rullepoelse out and put it in s meat press to obtain a 'square' sausage.
Leave it under press in the fridge for another 24 to 48 hours.
Serve slices of Rullepoelse on a buttered slice of rye bread or sour dough bread. Decorate with a couple of raw onion rings, a slice of aspic and some water cress for colour and taste. Good together with a glass of beer and a schnaps.

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