I finally made my holiday Rullepølse again! Been waiting all year to have this again and I was looking forward to making some of the changes I noted in my first version of this. I reduced the allspice and black pepper from the filling as it was too spicy last time.
Really happy with the outcome, used just 1/2 tsp allspice and didn't even measure the black pepper - just gave a good grinding set on 'fine'. What I loved more about this years version is unlike last years this one actually pressed! You can see it has a much more accurate shape but I don't know why it pressed this year. I used the same products and procedure but when I placed a cast iron pan on top after boiling, it pressed. Cool.
Still love the taste of this and it still brings back so many memories. When the log is boiling in the brine that's when it finally starts to smell like Christmas to me :)
Ok, have made this again but have this time used vital wheat gluten instead of a seitan mix which should be easier for most of you to find. I've got to say this version is even better, the texture of the seitan is really tender with the addition of some fat (hey, it's only once a year!) and tasted fantastic. I did have to reduce the amount of salt in the brine though, the fat in the seitan makes it spongier which meant it absorbed more of the brine and was initially too salty. Here's my final updated recipe :-)
170g vital wheat gluten
50g vegetable fat (shortening)
1/2 cup finely chopped onion
2 tsp salt
1 tsp ground allspice
2 Tbsp white sugar
good grinding of black pepper
5 cups water
2 Tbsp salt
1 Tbsp brown sugar
bamboo sushi rolling mat (not essential but handy)
First make your seitan, place the flour and fat in a food processor and process until the fat is really fine, you shouldn't even see it in there. Tip this into a large bowl and add the water, stir until it just comes together then dump out and knead for about 5 minutes. Add a little plain flour if needed whilst kneading but it shouldn't need any due to the fat in the mixture. Now roll it out to a good size square, basically as thin as it will go as it won't roll out very thin. You need some patience here, roll it then pick it up and let gravity stretch it out, roll it out some more....I then cover it with cling film and place a heavy cast iron pan over top to stop it retracting. Eventually you will end up with a good size square, about 10" x 10":
Now in a high sided pot add all the brine ingredients and bring it to a boil giving it a good stir. While that is coming to a boil make your filling. First add everything except the onion in a small bowl. Next, finely chop the onion but don't add it to the spices yet. If you add the onion to the spices too soon the salt will draw out liquid from the onions and you will have a big old mess! Leave them separate until you are ready to use it.
When the brine is nearly to the boil add the onions to the spices then spread over the seitan pressing the mixture down slightly into the dough, you won't need ALL the filling, just cover it leaving an edge to seal:
Rather quickly, roll this up lengthwise and give the edge a pinch to seal. Slice this log in half, take one half and place on a prepared sheet of cheesecloth and roll it up, try and leave a bit of room for the rullepølse to swell as it will whilst boiling, this will help when you go to press it later. Tie the edges with string and repeat with the other log:
The brine should be boiling away now so simply place the 2 wrapped logs into the brine, reduce to a simmer and simmer for 1 hour with the lid askew. I come back to it now and again and flip the logs with tongs. Make sure they are always covered with brine, if it gets too low add some boiling water to the pot.
After the hour remove the logs with tongs and place on a clean kitchen towel to drain. I now line a bamboo rolling mat with cling film, remove the cheesecloth and place the rullepølse on the mat. Roll it up in a somewhat rectangular shape and place a cast iron pan on top, pressing down. You may have to hold the pan on top but it doesn't take long to press. When the rullepølse doesn't spring back when you remove the pan then it's done. Transfer to a wire rack to fully cool and repeat with the other log. When at room temperature, wrap them up in cling film and place in the fridge to fully cool. These are even better the next day when the spices and flavours have time to mellow and mingle a bit :-)
Slice and serve on bread rolls with vegan butter, rye crackers or bread, whatever you like, lovely with dill pickles too.