Homemade spiced meat roll

After reading Søren from GASTROmads delicieous recipe for homemade spiced meat roll and the fact that have just purchased a half pig which contained a pork belly, I decided to post my own version of this Danish classic.

Spiced meat roll (literally rolled sausage) is a classic danish lunch meat, and it is not difficult to make at all. You get a lot more taste out of the homemade version instead of the supermarket version. You need about 4 days before it is ready to serve, but most of that time is just waiting.

[delipress_optin id="29840"]

Ingredients 1 Servings

  • Pork Belly 1½ kg
  • Water 3 l
  • Black pepper 1 tbsp
  • White pepper 1 tbsp
  • Allspice 1 tbsp
  • Nutmeg 1 tsp
  • Sweet paprika 1 tsp
  • Salt 1 tsp
  • Fresh thyme
  • Fresh parsley
  • Leeks 2
  • Parsley root 3
  • Shallots 3
  • Food-grade string
  1. Take the pork belly and trim it so it is about the same thickness all over.
  2. Mix 3 l water with 3 dl of salt until it is completely dissolved._MG_8330
  3. Roll the belly loosely and put it in the brine. På at plate on in with something heavy on to so that it stays in the brine._MG_8345
  4. Put the brine in the refrigirator for 3 days.
  5. When the three days are up, you should prepare the spice mixture.
  6. Put black pepper, white pepper and allspice in a mortar and crush all the spices well._MG_8394
  7. Add sweet paprika and half a ground nutmeg and mix it all together.
  8. Chop 6 twigs of thyme and ½ a bundle of parsley finely.
  9. Unroll the belly and pat it dry.
  10. Put the spice mix on 2/3 of the belly._MG_8400
  11. Put the fresh herbs on top of the spices._MG_8404
  12. Roll the part without spices on top of the part with spices._MG_8406
  13. Continue to roll the meat so that it rolls on top of the last 1/3 with spices on it.
  14. Tie a string lengthwise and start pull the string underneath and tighten._MG_8411
  15. Keep repeating until the entire belly is tied up, finish with a knot._MG_8413
  16. Let the belly simmer in a pot of water with leeks, parsley root and the rest of the parsley in about 3 hours._MG_8415
  17. When the belly is done, take it out the water and throw away the water and vegetables.
  18. Put the belly in your rullepølsepresse and tighten the screws._MG_8426
  19. Put it in the refrigirator for at least 12 hours.
  20. Quite a bit of juice can run out, so make sure you put cover the shelf, or our can put in the a bag.
  21. Serve on wholegrain ryebread with onion rings (no, not the breaded kind) and homemade mustard. Enjoy.

    Homemade spiced meat roll

    Homemade spiced meat roll

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