Deer rullepølse-Deer sausage

Name: Deer rullepølse-Deer sausage
Yield: 1
Ingredients: 1 Dyrelag; 1 tsp Pepper; 2 tsp Salt (much like nitrite salt); 3 bundle Parsley; 500 g Blubber (a little less if you want to roll the sausage a little more lean)

Cold cuts

Cook time: 0 min.
Servings: 1

Ingredients for Deer rullepølse-Deer sausage

1		Dyrelag
1	tsp	Pepper
2	tsp	Salt (much like nitrite salt)
3	bundle	Parsley
500	g	Blubber (a little less if you want to roll the sausage a little more lean)

Instructions for Deer rullepølse-Deer sausage

To prepare the Deer rullepølse-Deer sausage recipe, please follow these instructions:

The meat is cut to size so you get so square piece as possible, this one cut from distributed in the sausage Studded cut into thin Slices to be allocated to Battle along with the spices either no. 1 or no. 2 Rolled together lengthwise by Kødtaverne and stitched together.

Cured for a 12 ½% brine for a few Days (125 g Salt per litre of Water), much like Nitrite salt.

Boil about 1 hour.

Put in pressure evnt. between 2 chopping boards.

Deer rullepølse-Deer sausage

Ingredients for Deer rullepølse-Deer sausage

Instructions for Deer rullepølse-Deer sausage

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