Rullepølse

Method

Mince the pork belly, shoulder, and back fat together finely, then mix thoroughly with salt, sugar, saltpetre, pepper, allspice, garlic, and thyme until the mixture becomes sticky and paste-like. Soak the casing in lukewarm water for 30 minutes to soften. Stuff the casing carefully using a sausage maker or piping bag, forming a long coil and pricking any air pockets with a needle. Wrap the coiled sausage tightly in cling film and tie both ends securely with string. Poach in simmering salted water for approximately 45-50 minutes until the internal temperature reaches 70°C. Remove from the water, cool slightly, then refrigerate under a weighted press for 2-3 hours until completely set. Slice into thick rounds and serve cold as a starter, or fry gently in a hot pan until lightly browned to serve warm as a main course.