Pork roll with sausage

Name: Pork roll with sausage - Gabriela J.
Ingredients: pork belly 1 homemade sausage 1 head of garlic salt pepper sewing thread

Meat - Pork roll with sausage by Gabriela J. - Recipia

Pork roll with sausage is one of the dishes I make every year after slaughtering the pig. It is prepared from pork belly, homemade sausage, and garlic, then salted, smoked, and stored in the freezer. It is hearty and can be sliced for breakfast, alongside cheese, tomatoes, or red onion. A few slices can also be used in a potato paprikash. Quick info Preparation time: up to one day for brining the belly, plus rolling and tying time Cooking time: the recipe does not include baking or boiling Smoking: one smoke for 3 days Air drying: 2-3 days Total time until storage: about 6-7 days, depending on the brining and air drying time Servings: the number of servings depends on the size of the roll and the thickness of the slices Difficulty: easy, but requires time for salting, smoking, and drying Recipe type: traditional pork dish, prepared after slaughtering the pig Ingredients Pork belly – available quantity 1 piece of homemade sausage 1 head of garlic Salt Pepper Brine, for keeping the belly until the next day Strong thread, for sewing Preparation method 1. Place the pork belly in brine and leave it until the next day. The meat will be salted during this time, so keep this in mind when adding salt later. 2. The next day, take the belly out of the brine and lay it on the work surface. Sprinkle pepper and, if necessary, a little salt. The belly already absorbs salt from the brine, so a large amount added later is not necessary. 3. Clean the garlic and crush it. Spread the crushed garlic evenly over the belly. 4. Place the sausage on one edge. Roll the belly tightly so that the sausage remains in the center of the roll. 5. Sew the roll with strong thread. The tying must be secure enough for the roll to maintain its shape during smoking. If the belly is larger, it is important that the roll is secured along its entire length. 6. Leave the roll to smoke and give it one smoke for 3 days. The recipe is made for gradual smoking, not for a single smoke. 7. After smoking, let the roll air dry for 2-3 days. 8. After air drying, store the roll in the freezer. For consumption, it is thawed and sliced. In this recipe, there is no baking or boiling step. The roll is prepared by salting, smoking, and freezing, exactly in the style of dishes made after slaughtering the pig. Why I make the recipe often I make it every year because it is practical and keeps well in the freezer. It can be prepared in several pieces, and they are consumed gradually, as needed. A slice is substantial enough for breakfast or a snack at work. During agricultural work, it is easy to take a few slices of roll without needing complicated preparation. The flavor comes from the simple combination of belly, sausage, garlic, salt, pepper, and smoke. Additionally, unlike store-bought cold cuts, you know what ingredients you used. Tips and variations Tips The belly should be spread out before seasoning, so the garlic and pepper reach a larger surface area. This way, the roll will have a more uniform flavor after slicing. Do not add too much salt before rolling. The belly has already been in brine, and the necessary amount depends on how salty it was. It is easier to use a little extra salt than to end up with a roll that is too salty. Roll the belly as tightly as possible around the sausage and sew with strong thread. If the roll is not secured well, it may come undone during handling or smoking. Respect the smoking period and then let the roll air dry for 2-3 days before putting it in the freezer. The original recipe is based on these successive steps. Since the weight of the belly, the amount of brine, or the intensity of the smoke are not specified, the exact time may vary from household to household. However, it is important to maintain the order of the steps: brining, seasoning, rolling, smoking, air drying, and freezing. Substitutions The recipe is very simple and does not include actual substitutions. The central element is the piece of homemade sausage placed inside the belly. If the type of sausage changes, the dish is no longer exactly as per the traditional recipe. The thread for sewing must be strong. A thin thread that could break when the roll is tied or moved is not recommended. Variations You can prepare one or more rolls, depending on how much belly and sausage you have. In the basic recipe, for one piece of belly, one piece of sausage is used. The amount of garlic can be divided among several rolls if you are preparing multiple pieces, keeping the desired proportion according to taste. The seasonings remain the same: salt and pepper, without other additions mentioned in the original recipe. Serving ideas The roll is sliced and served for breakfast alongside cheese, tomatoes, or red onion. It is also suitable for lunch boxes, especially when a hearty dish is needed. Another option is potato paprikash, where a few slices of roll can be added. They give the dish a smoky meat flavor and make it more filling. Frequently asked questions Can the roll be made without brining the belly? In the basic recipe, the belly is left in brine until the next day. This step contributes to salting the meat, and the amount of salt added afterward must be adjusted based on how long the belly was in brine. How long is the roll smoked? The roll is smoked for 3 days, with one smoke each day. After smoking, it is left to air dry for 2-3 days. Is the roll baked before consumption? The recipe does not include baking or boiling. The roll is salted, smoked, air-dried, and then stored in the freezer. For smoked meat dishes, it is important that the salting and smoking process is done correctly, and the product is consumed under the usual conditions for such dishes. How long can it be stored in the freezer? The recipe source mentions storage in the freezer, but does not specify an exact period. The roll is placed in the freezer after the 2-3 days of air drying and is thawed before consumption. How else can the roll be used besides breakfast? It can be served with cheese, tomatoes, or red onion, or a few slices can be added to potato paprikash. Nutritional values The values are estimated, as the recipe does not specify the weight of the belly, the amount of sausage used, the fat ratio, and the amount of salt in the brine. For 100 g of roll, it can be estimated: Calories: approximately 300-450 kcal Proteins: approximately 15-20 g Fats: approximately 25-38 g Carbohydrates: approximately 0-3 g Fiber: 0 g Sodium: variable, usually high, depending on the brine and the amount of salt used The belly and sausage can greatly modify the final energy value. A roll with more fat will have more calories than one made from a leaner piece of meat. The amount of salt can also vary considerably, as the concentration of the brine is not indicated. Storage and reheating After being smoked and left to air dry for 2-3 days, the roll is stored in the freezer. It can be prepared in several pieces, so you only take out what you consume. For consumption, the roll is thawed and sliced. It can be eaten cold, alongside cheese, tomatoes, or red onion. If used in potato paprikash, the slices are added during its preparation, according to the usual cooking method of the dish. The recipe does not include a separate reheating step for simple consumption. Most often, the roll is served sliced, directly after thawing.

Preparation

The pork belly is left in brine until the next day. The piece of belly is spread out and seasoned with pepper, salt, and absorbs as much brine as needed. Chopped and crushed garlic is sprinkled over the belly, a piece of sausage is placed, and it is rolled up. It is sewn with strong thread and left to smoke, receiving smoke for 3 days. It is left to air for 2-3 days and then kept in the freezer. I made 2 pieces, one of which I consumed during the winter holidays, and the second I just defrosted yesterday. Enjoy your meal, my dear ones! It is consumed at breakfast alongside cheese and tomatoes or red onion. A potato paprikash can be prepared with a few slices of the tasty roll.

Pork roll with sausage

Preparation

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