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Rolled sausage. this is a good way of using up cuts of meat that are often considered inferior because of their high fat content. This Sausage is generally used as a topping for bread
- 1 kg mutton, pork or beef bellies, and fatty scraps of meat. Mutton or pork is best.
- 2 – 3 tsp salt
- ½ tsp saltpeter (optional)
- 1 tsp sugar
- 1 tsp ginger
- ½ tsp ground pepper
- 1 tbsp onion, finely chopped
- Wash and dry the bellies.
- If they contain ribs, remove them.
- Beat with a meat hammer to soften.
- Cut the bellies into a regular shape, large enough to roll up.
- Cut the rest up in strips.
- Rub the spices on one side of the bellies and arrange the meat strips on top.
- Roll up the bellies tightly, taking care to obtain an even thickness.
- Hold together with a fork or some toothpicks, and sew closed with twine.
- Start at the middle and work towards the ends.
- Truss up with more twine.
- Rub with a mixture of salt and saltpeter, 3 tbsp salt and 1 tbsp saltpeter.
- Preserve by freezing, salting or smoking (leave out the onion and use less spice if smoking).
- Cook for 1½ to 3 hours, depending on size.
- The sausage is done when it can be easily pierced through with a pin (use a slender knitting pin).
- When it's done, it should be pressed - place on a cutting board, put another cutting board on top and weigh down with something heavy.
- Keep it pressed until cold.
- Cut into thin slices and serve on bread.