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  • Roulade sausage
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    By Claus Meyer

    Roulade sausage

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    Servings: 15

    PREPARATION:

    • 1

      Peel and chop the onion and garlic finely. Rinse the parsley in cold water and let it drip dry. Cut it coursely and mix with the onion and garlic.

    • 2

      Pound the pork with a tenderizer. Distribute the onion-garlic mixture evenly onto the meat. Season with salt and pepper. Then roll the meat up into a ”sausage” and truss it tightly with the string. Boil water, salt and sugar in a pot and cool it off. Place the roulade sausage in the brine and let it soak for 24 hours.

    • 3

      Place the sausage in a pot of fresh water, beer, bay leaf, black peppercorns and the parsley stem. Bring to boil and skim off impurities.

    • 4

      Boil the sausage for 1 1/2 hours at low heat. Turn off the heat and let the meat soak in the brine until cool.

    • 5

      Now place the sausage in a press, either a roulade press or two steel plates with something quite heavy on top to squeeze the meat together.

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  • Servings: 15

    PREPARATION:

    • 1

      Peel and chop the onion and garlic finely. Rinse the parsley in cold water and let it drip dry. Cut it coursely and mix with the onion and garlic.

    • 2

      Pound the pork with a tenderizer. Distribute the onion-garlic mixture evenly onto the meat. Season with salt and pepper. Then roll the meat up into a ”sausage” and truss it tightly with the string. Boil water, salt and sugar in a pot and cool it off. Place the roulade sausage in the brine and let it soak for 24 hours.

    • 3

      Place the sausage in a pot of fresh water, beer, bay leaf, black peppercorns and the parsley stem. Bring to boil and skim off impurities.

    • 4

      Boil the sausage for 1 1/2 hours at low heat. Turn off the heat and let the meat soak in the brine until cool.

    • 5

      Now place the sausage in a press, either a roulade press or two steel plates with something quite heavy on top to squeeze the meat together.

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