(RULLEPØLSE), BEFORE 1900
1 kg pork belly – 3 tbsp. salt 1 onion – 1 tsp. allspice – 4 tsp. ground black pepper – 10 g chopped parsley – rye bread butter
Brine: 1.5 l water – 500 g salt 100 g sugar – 30 black peppercorns 2 bay leaves
Cooking: 1 l water – 4 tsp. salt 20 black peppercorns 4 bay leaves
Toppings: 1 onion – 10 g aspic jelly
Suggested drinks
Beer: American Amber Ale; Jacobsen Mosaik Ale Aquavit: Caraway infused; Cinnamon Pepper aquavit
Rullepølse is an immensely popular meat topping.
Boil the brine and let cool completely. Place the pork belly flat on the table, pound it until thickness is circa 1 cm. Place meat in the cold brine and leave it for 24 hours in the refrigerator. Remove the meat and place it flat, season with lots of black pepper, allspice, salt, and chopped parsley (with absolutely no dirt). Roll it up tight and tie it with cooking twine. Simmer it in water with salt, peppercorns, and bay leaves for about 2 hours.
Remove from heat and put the sausage under pressure. In Denmark, a dedicated ‘rolled sausage press’ is common, but you can get creative. Find two containers that fit into each other, place the sausage between them with the cooking liquid, and fasten them together with kitchen twine. Leave in the refrigerator overnight. Cut in generous pieces and serve with aspic jelly, onions and cress
