Homemade rolled pork. This delight is served on a slice of rye bread with a parsley mayo, kale, and apples and is perfect for the Christmas lunch/Easter lunch table or as a perfect ending to a good evening in the form of night food/sleep-off food.
Recipe for rullepølse
Homemade rolled pork.
This delight is served on a slice of rye bread with parsley mayo, kale, and apples and is perfect for adding to the Christmas/Easter lunch table or as a perfect end to a good evening in the form of a late-night snack.
We have the recipe from the book: “Aamanns smørrebrød“, written by the Danish “smørrebrød king” Adam Aamann-Christensen.
The ingredients correspond to 1 kg of lean pork belly without the skin.
A pork belly of about 2 kg yields approximately 18-20 pieces of smørrebrød.
The recipe requires that you have cotton thread to tie the rolled pork.
Servings: pieces
Rullepølse
Homemade rolled pork. This delight is served on a slice of rye bread with a parsley mayo, kale, and apples and is perfect for the Christmas lunch/Easter lunch table or as a perfect ending to a good evening in the form of night food/sleep-off food.
Ingredients
Sausage Roll - Day 1
- 1 kg Pork Chop
- 25 gram Sea Salt
- 5 gram Sugar
- 2 pcs. All Spice whole
- Nutmeg grated
- 2 pcs. Bay Leaf
- 10 pcs. Peppercorns black
Sausage Roll - Day 4
- 0.5 pcs. Onion large
- 0.5 bunch Broad leaf parsley also the stems from the parsley for the mayonnaise
- 3 sprigs Fresh thyme
- 2 pcs. Bay Leaf
- 3.5 gram Pepper black
- 100 gram Celery
- Sea Salt
- Pepper from mill
Plating
- 6-7 leaves Kale red or green
- 13.5 gram Olive Oil
- 15 gram Apple Cider Vinegar
- 2 pcs. Apples crispy and Danish
- 45 gram Coarse mustard
- Mayonnaise Parsley
- 200 gram Pickled onions drained, pickled shallots
- 0.5 bunch Fresh thyme soft
- Bacon crumble
- 10 slices Rye Bread
- Butter for the bread
Instructions
ROLLED PORK - DAY 1
- Crush all the spices and salt in a mortar and rub the mixture into the pork belly.
- Place it in a plastic tray or dish with high edges, cover with cling film, and put it in the refrigerator for 4 days.
- Turn the pork belly at least once a day.
ROLLED PORK - DAY 4
- Rinse the belly of excess salt and the coarser spices.
- Dry the water off with a tea towel and lay the belly out on the table.
- Chop the onion and sauté it in a little oil for 5 minutes in a sauté pan, chop the parsley finely and mix it with the onions and continue to sauté for 2 minutes.
- Remove the pan from the heat and mix in the grated nutmeg and a little salt and freshly ground pepper.
- Let the mixture cool.
- Then spread the mixture on top of the belly, roll it up like a roulade and tie the sausage with cotton string.
- Place the rolled pork in a pot and pour cold water on it to cover.
- Bring to a boil and skim off the impurities.
- Add the rest of the spices and the celery, cut into coarse pieces, and simmer the rolled pork over low heat for about 1½ hours.
- It should still be firm
- Place the rolled pork in a rolled pork press or place it in a tray with a plate or a cutting board and something very heavy on top.
- In both cases, pour as much of the cooking liquid over as possible, which will make the rolled pork juicier.
- Put it in the refrigerator until the next day.
PLATING
- Rip small pieces of kale and toss them in the oil and vinegar with a little salt and pepper.
- Cut the apples into fine cubes of 5 x 5 mm.
- Remove the string from the rolled pork and cut the rolled pork into thin slices.
- Spread the rye bread with butter and place a thin layer of the coarse mustard on top of each slice of rye bread.
- Place slices of the rolled pork on top and add 4-5 small dollops of parsley mayonnaise on top of the rolled pork using a piping bag.
- First, spread the apple cubes, then the kale leaves, then the pickled shallots, and finally 5-6 small sprigs of thyme on each piece of open-faced sandwich, and sprinkle with bacon crumble at the end.