Lamb rullepølse

Name: Lamb rullepølse
Yield: 1 portion(s)
Ingredients: ½ kg Blubber (a little less if you want to roll the sausage a little more lean); 1 Lamb blow; 1 tsp Pepper; 2 tsp Salt (much like nitrite salt); 3 bundle Parsley

Cold cuts

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Lamb rullepølse

½	kg	Blubber (a little less if you want to roll the sausage a little more lean)
1		Lamb blow
1	tsp	Pepper
2	tsp	Salt (much like nitrite salt)
3	bundle	Parsley

Instructions for Lamb rullepølse

To prepare the Lamb rullepølse 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.

Lamb rullepølse

Ingredients for Lamb rullepølse

Instructions for Lamb rullepølse

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