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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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