Roulade Sausage

S5 with Claus MeyerEPISODE 09


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.