Rullepolse

Holger Rørby Madsen’s rullepølse rolls butcher-prepared nakkesteg around a pepper, onion-powder, allspice and gelatin seasoning. Cotton string holds the roll during its brining, cooking and pressing stages.

The prepared meat opens into a rectangle and is flattened lightly by hand to an even thickness. Two teaspoons of fine salt season it. Black pepper, onion powder, allspice and gelatin are mixed and distributed over the meat; the selected optional supplied chopped parsley can join the seasoning.

The meat folds into a roulade and is tied with cotton string. Water, salt, sugar, bay leaves and a small handful of juniper berries are stirred into a brine, and the roll stands in that brine for forty-eight hours.

The roll cooks gently in a pot with water covering it for about three hours. In the selected optional additions, carrot and a couple of bay leaves join that cooking water.

It is placed in a rullepølse press with the seam facing a side rather than upwards. The roll stays pressed until cooled, preferably overnight, completing Madsen’s preparation for the finished cold-cut component.