Rullepølse directly translating as "rolled sausage" Is a really classic Danish sandwich topping, these days it's almost always made with pork but it can be made with any meat, if you use a low fat meat it's a good idea to layer in some strips of unsalted bacon or raw pork fat if you have it.
Ingedients
1kg Pork Breast (you can use any cut that you can roll but breast is traditional)
1tsp allspice
1tsp pepper
3 Bay leaves
2 leaves of gelatin
For the brine
300g salt
1ltr
water
1tsp saltpeter (optional)
butchers string
a press or 2 breadtins and some weights.
Start by brineing your meat overnight
Then lay it out flat and trim it so you can roll it into a neat roll, spread the finely ground pepper and allspice over the inside (rough) surface of the meat, lay the leaf gelatin on top of the spices.
Roll the meat up and tie it as tight as you can with string.
Put it into a saucepan just big
enough to take it and add the bayleaves and any stock vegetables you like, I used onion, carrot and celery. Don't add salt there is more than enough in the rullepølse!
Cook it at a simmer for 3 hours, you could do this in a slow cooker on high as well if you wanted to. let it cool off a bit in the poaching liquid until it is cool enough to handle, but not cold. Then remove it from the liquid, and take the string off, the whole thing will stay together don't worry about that.
Put it into your press the wooden one in the photo is a very traditional type, but 2 loaf tins with the top one filled with something heavy will work almost as well. Put the press into the fridge and leave it overnight until fully cold.
Slice thinly, if you wish to be danish then serve it on thin slices of 100% Rye bread with a few rings of raw onion and some Sky which is just savory jelly. It also goes really well with a nice strong mustard. serving suggestion below, NOT my picture, I cannot stand raw onion or Sky!
9
