Go Back
–+ servings
Servings: 10 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.
Author: Gæsteindlæg
Course: Lunch
Cuisine: Danish
Keyword: Danish food, Denmark, Dinner, Grandma'S Food, Lunch, Party, Pig, Pork, Pork Chop, Sandwiches
Prep Time: 4 days 32 minutes
Cook Time: 2 hours
Metric - US Customary

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.