This Danish family-style cured meat is a piece of pork belly wrapped around a parsley mixture, cooked in a broth before being pressed under a weight. It is served in slices on small squares of traditional dark bread with a slice of sweet and sour pickle, a hint of pickled red cabbage, or a thin slice of onion, etc.
Put the sugar, coarse salt, bay leaf, herbs, and pepper in a large pot. Add about 2 liters of water and bring to a boil for 5 minutes. Let it cool.
Submerge the pork belly in it and let marinate for 2 days in the refrigerator. Then take out the meat and pat it dry. Set aside the brine.
Chop the parsley, garlic, onion, and shallots in a mini food processor. Cut the meat to create two pieces. Optionally, leave one edge attached. Spread the mixture on the inside of the meat.
Roll the breast up with the herb mixture inside. Tie it as tightly as possible to keep the two pieces together.
Submerge the roast in the brine in an elongated pot (to fit the shape of the roast), add water to cover it. Cover and let simmer for 2 hours over low heat.
Remove the strings that surround the roast and place it in a loaf pan lined with film. Fit a suitable board on top or a second loaf pan that fits inside the first. Press down by placing the heaviest weight possible on top (I fitted another loaf pan and placed a heavy cast iron pot on top, still containing the broth).
Store in the refrigerator overnight (or outside in winter). Unmold the next day, re-wrap in film, and keep in the refrigerator (up to a week).
Cut the rolled sausage into slices as thin as possible, using a sharp butcher's knife. Serve on squares of dark rye bread.
To finish, place a piece of lettuce on top, then a small amount of rolled meat, and finally, choose one of the following: a pickle of cabbage or red onion, a slice of raw red onion or cucumber or pickle, beetroot, or chives.
0 servings
12
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