Two days in a row even.
The rough translation for Rullepølse is Rolled Sausage. But it's more than that. It's yet another way we Danes figured out how to eat pork.
Or more accurately, how to eat fresh side pork, aka Pork Belly or fatback in the south.
I've shared how to make Stegt Flæsk, which is Denmark's national dish. And I've shown you a few ways to make Smørrebrød, as well.
This is yet another topping for Smørrebrød. Can't have too many of those.
This is a recipe from an old cookbook, circa 1917. Fr. Strunge was a rather severe looking lady, as was her her mother, but they made a lovely little cookbook, which I got from my mom. I followed most of this recipe. But I used pork instead.
Have you seen the price of veal or lamb lately?
Since I was the only one who was going to be eating this, I didn't want a huge piece of meat. I had already planned on eating part of it right away and then slicing the remainder and freezing the slices for later consumption.
To start with, I only bought a 2 lb. piece of meat, then I cut the rind off of it, and saved it for crackling.
I'm not wasting any deliciousness.
I took the meat and butterflied it by cutting it lengthwise almost all the way through.
Then I took a piece of foil,
The meat was placed in a shallow pan, and on top I put a loaf pan.
Then I had fun. I taped the loaf pan to the other pan, pressing down and binding it as tightly as I could. The
whole contraption was placed into the fridge, and left to sit overnight.
'Dansk Mad og Opskrifter' for the idea. Thanks Thomas.
And after I'd eaten my fill, the rest was sliced, placed on some plastic wrap and placed gently into the freezer. I figure I have at least eight more lunches there. If I don't share.
- 4 lb. fresh Side Pork
- 1 onion, sliced very thin
- 8 or more pieces, meaty bacon
- 4-6 crushed Allspice Berries - you can always add more
- 1-2 teaspoons Kosher salt
- 1/2 -1 teaspoon pepper
- 2 carrots, cut into quarters
- 1 onion, cut into quarters
- 5 cups cold water (enough to cover the meat)
- 2-3 foot length of twine
- Lay the pork belly out flat. Trim any parts so that it is an even piece of meat. Sprinkle with 1 teaspoon kosher salt and 1 teaspoon pepper.
- Roll up and place in either a container or ziploc bag. Place in fridge for 2-3 days. (This 'brine's' the meat).
- Take out of fridge, and unroll. Add the ground allspice and more pepper if desired.
- Lay the thinly sliced onions on top of the meat and top with the bacon.
- Roll the meat back up, from the end, tightly.
- Take the twine and make a small loop in one end of the twine, then take the other end of the twine through the little loop to make a large loop. Take the large loop and place around one end of the meat roll, pulling tight. Loop the end of the twine through the loop and make a blanket stitch and continue on down the meat roll. Making sure to keep it as tight as possible.
- When the whole piece of meat is trussed up, place in a large pot, pour enough water over top to cover the meat. Add 1 teaspoon salt to the water and the cut up carrots and onions.
- Bring to a boil, turn down the heat and simmer for 1 hour. Then turn the meat over and simmer for another hour or until tender. Take out of pot and drain.
- Place on piece of foil, and fold the foil over top. Place in a shallow pan with an edge, then put another pan over top, and tape the two together as tightly as possible. Put into fridge overnight.
- Next day, take the Rullepølse out, take off the twine and slice thinly. Serve on a piece of buttered rye bread with a little bit of a good strong mustard or Italiensk salat.