Spiced meat roll open-faced sandwich

Lunch today, April 18, 2014

Also know in Danish as Rullepølse. Here in Denmark we often buy it pre-made from the butcher, but for you guys, where this is not a tradition here are the recipe, not so difficult to make that you might think. A delicious variation is to use lamb instead for pork, which is my favourite ( on the picture ). On the picture its served with Meat Jelly, which is beef stock made as jelly.
1 Spiced meat roll

  • 1 - 1 1/2 kgs pork loin, flank, or shoulder
  • 1 Tblsp coarse salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon marjoram
  • 2 packets gelatine
  • Brine:
  • 1 litre water
  • 200 g coarse salt (not iodized)
  • 25 g sugar
  • You may need to double those amounts, depending on how much meat and the shape of the container in which you will brine the meat.
  • Cooking broth:
  • water
  • 1 Tblsp whole peppercorns
  • 3 whole cloves
  • 2 bay leaves
  • optional: "soup vegis", e.g., onion, carrot, celery
  • Butcher's twine

1) Dissolve the salt and sugar in the water. Heating will make it dissolve faster, but don't heat it too much. You want it cool when you put the meat in it. Put the brine in a non-reactive container that will fit the brine and the meat.

Cut the meat into a large rectangle ~ 1 cm thick.

Cut off any large chunks of fat, but don't make it too lean or it will be dry. Roll up the rectangle from the short end and see if it is equally thick the whole length. Trim the ends so they are straight. Unroll it. Trim any really thick places if that side is too thick. Place some trimmed off bits on the thin places to even it out. Roll it up again and check how even it is now. Rearrange the trim bits if necessary.

Sprinkle the gelatine over the side of the meat which will be inside after rolling. Sprinkle it on both sides of the adjusting trim bits. Make sure it is fairly evenly distributed.

Mix the spices with the salt and sprinkle evenly over the side of the meat which will be inside after rolling. Starting at a short end, make a fold approximately two inches from the end. Continue folding until the entire piece of meat is rolled up. With the "seam" down (or on the side if you can't make it roll up so it can be down) tie up the meat.

Put the meat in the brine. Put a small plate on top of the meat to keep it under the brine. Put something heavy on top of the plate, if necessary. Cover and refrigerate for two days. You can leave it longer if you get busy, but two days seems to work best.

After brining for two or more days, take the meat out of the brine and rinse it in running water. Put it in a large pot. Cover with water and add the whole peppercorns, cloves, bay leaves, and any soup vegis.

Bring the water to a boil and simmer gently for an hour or two. Check after an hour. Stick a poultry needle deep into the meat and pull it out. If it doesn't stick, it is ready. It should have an internal temperature of 165 degrees F. Let the roll cool in the cooking broth for about an hour.

If you happen to have a rullepølse press:

Put the rullepølse in the press, tighten the press, and refrigerate. You could put the rullepølse between two boards to press it. I put it in a bread pan and put another bread pan on top. Then I get my husband to press down hard on the top bread pan while I tie them together with two pieces of twine. Refrigerate for about 12 hours pressed. When it is nice and cold, remove it and cut off the butcher's twine. It is now ready to slice thinly.

meat jelly (Sky), sliced or finely diced read onions, and cress.

Recipe found@
Discusscooking.com, also watch more pictures.
Slice the spiced meat roll ( Rullepølse ).

On a buttered piece of rye bread add 1-2 slices of Spiced meat roll, top with

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