Roulade Sausage

INGREDIENTS:

Number of servings

Servings: 15

Main

1 ½ kg pork (chump/brisket)

1 onion

2 garlic

1 bunch of flatleaf parsley (save the stems for cooking)

1 tbs seasoning salt

1 tsp fresh ground pepper

String for trussing

1 Carlsberg beer (pilsner or Bramley Witt)

Brine

2 l water

300 g salt

50 g sugar

Bayleaf

Whole black peppercorns

1 beer

PREPARATION:

• Peel and chop the onion and garlic finely. Rinse the parsley in cold water and let it drip dry. Cut it coursely and mix with the onion and garlic.

• Pound the pork with a tenderizer. Distribute the onion-garlic mixture evenly onto the meat. Season with salt and pepper. Then roll the meat up into a sausage and truss it tightly with the string. Boil water, salt and sugar in a pot and cool it off. Place the roulade sausage in the brine and let it soak for 24 hours.

• Place the sausage in a pot of fresh water, beer, bay leaf, black peppercorns and the parsley stem. Bring to boil and skim off impurities.

• Boil the sausage for 1 1/2 hours at low heat. Turn off the heat and let the meat soak in the brine until cool.

• Now place the sausage in a press, either a roulade press or two steel plates with something quite heavy on top to squeeze the meat together.