Meats and Sausages
Røde Pølse
Røde Pølse is Danish equivalent of American hot dog. The main difference is that the Røde Pølse is the red sausage as it is dipped in a red dye. The sausage is sold on a bun with some topping all over the country.
| Meats | Metric | US |
|---|---|---|
| Veal or beef | 350 g | 0.77 lb |
| Pork | 350 g | 0.77 lb |
| Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Water | 60 ml | 2 oz fl |
Instructions
- Grind: pork through 1/4” (6 mm) plate; back fat through 1/4” (6 mm) plate; beef through 1/8” (6 mm) plate.
- Using food processor emulsify beef and pork with salt, cure #1 and water. Add fat and spices and emulsify all together.
- Stuff into 26 mm sheep casings, making 6” (15 cm) links. Hold for 1 hour at room temperature.
- Smoke at 60° C (140° F) for 1 hour.
- Cook in water at 80° C (176° F) for 25 minutes.
- Immerse sausages for 10 minutes in cold water to which a red coloring has been added..
- Dry briefly and refrigerate.
Notes
For a stronger color the food approved red coloring can be added to water during cooking sausages.
