Rolled sausage (pork)

Name: Rolled sausage (pork)
Yield: 1 portion(s)
Ingredients: Kødsnor; Black pepper; Soup may; 1 tbsp Salt per liter of water to the soup; 1 Blow from pigs, freed from skin and bone; 1 bundle Thyme; 12 g Salt per kg. meat; 2 bundles Parsley; 3 clove Garlic; 6 leaves Isinglass, macerated

Cold cuts

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

Ingredients for Rolled sausage (pork)

		Kødsnor
		Black pepper
		Soup may
1	tbsp	Salt per liter of water to the soup
1		Blow from pigs, freed from skin and bone
1	bundle	Thyme
12	g	Salt per kg. meat
2	bundles	Parsley
3	clove	Garlic
6	leaves	Isinglass, macerated

Instructions for Rolled sausage (pork)

To prepare the Rolled sausage (pork) recipe, please follow these instructions:

Cut the skins, legs and big fat blocks of the battle and cut it out so that it becomes even and thick over all.

Herbs are chopped, blanched and spread out on the battle, which is also seasoned with salt and plenty of pepper. The house blossom is distributed over.

The sheet is rolled together to be wrapped with string and boils approx. 1 1/2 - 2 hours. Cool in the soup. Sprinkle with salt and squeeze. Standing in the fridge for the next day.

Rolled sausage (pork)

Ingredients for Rolled sausage (pork)

Instructions for Rolled sausage (pork)

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