Rullepølse press with a lid that is pressed down over the sausage roll with practical wing screws. Manufactured in 18/8 stainless steel, allowing for two approaches. The sausage roll can be cooked before pressing or placed raw in the press, which is then cooked in a water bath in a large pot. This sausage roll press is suitable for a sausage roll made from half a pork cut. The sausage press is simple, hygienic and easy to clean, also suitable for the dishwasher. 30 m of meat string is included.
Rullepølse is a traditional Danish cold cut that is often used on rugbrød (rye bread) to make the traditional Danish open-faced sandwich, smørrebrød, and usually garnished with a thick slice of aspic and rings of raw onion.
A piece of pork belly—variants use beef flank or lamb—is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being placed in this special rullepølse press, cooled, and sliced thinly.