More learning to make Danish food

[taxlady]

I have been working on making rullepølse. It's a Danish cold cut. I like the idea of making my own cold cuts, because the ones from the store have scary, long lists of weird chemicals. And, they are rather expensive compared with other meat.

This is my second attempt and though the first one was okay, this is a little better. It may take a while before I get it right. There are loads of recipes on the intertubes and I'm working my way through the ones that look appealing.

From food

Comments

[americanstd.livejournal.com]

My mother and aunt used to make this from lamb or mutton.

How did you flatten the meat? I remember stacking phone books, encyclopedia volumes, and any other heavy books we had.

One time, my aunt rolled over it with a car

[taxlady.livejournal.com]

I put it in a loaf pan and put a smaller loaf pan on top. I got swestrup to press down on the smaller one while I tied string in two places. It was a suggestion in one of the many online recipes. BTW, I make sure to use the recipes in Danish. The ones in English tend to be older (handed down from immigrant relatives) and include nasty stuff like saltpeter. Even my Danish cookbook (copyright 1967) includes saltpeter in the recipe.