Roast rullepølse

Ingredients for Roast rullepølse

Instructions for Roast rullepølse

To prepare the Roast rullepølse recipe, please follow these instructions:

Salt, pepper, sugar and allerhånde mix well and rubbed on meat. The onions are chopped finely and sprinkled on the flesh. Husblasen allocated on top of the onions, and meat rolled together.

Roll the sausage be wrapped in cling film (it keeps on the juice) and then snørres with cotton yarn. The sausage will be covered for and made in the refrigerator for at least 2 days.

The boil in water for about 1 ½ hours.

When the sausage is cooked, it must be under slight pressure in the fridge (put a little subcutaneous fat Board on top of the sausage and set a small pot of water on top).

Roll the sausage served with wholemeal rye bread, fat, shy and onion rings.