Rolpens Met Hatebliksem

Recipe Ingredients

		Rolpens
6 oz	170g	Tripe
1/4 cup	15g / 0.5oz	Chopped onion
		Milk - to cover tripe
1		Beef tenderloin - (12 oz) - minced twice
1		Pork tenderloin - (8 oz) - minced twice
1		Garlic clove - crushed
1/2 teaspoon	2.5ml	Mace
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Sage
1/2 teaspoon	2.5ml	Coriander
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Hatebliksem
3		Yards piping casing
4 cups	948ml	Cold water
1 teaspoon	5ml	Salt
4		Sour apples - peeled, and
		Covered with water until needed
2		Sweet apples - peeled, and
		Covered with water until needed
2 lbs	908g / 32oz	Potatoes - peeled
		Clarified butter - as needed
		Freshly-ground black pepper - to taste
1/2 cup	99g / 3.5oz	Butter

Recipe Instructions

Cook tripe with onion in milk for 2 hours. Let cool and mince once.

Combine tripe, beef, and pork in bowl. Add garlic and spices. Cover with a clean cloth and rest in the refrigerator overnight.

Soak pig's casing in cold water, cover, and let stand overnight, refrigerated.

Place cold water in saucepan and season with salt. Cut apples and potatoes into 1/4-inch thick slices and add to pan. Cook, covered, for 30 minutes.

Meanwhile, drain pig's casings and run warm water through it by placing one end over faucet.

Attach casing to end of sausage funnel on a mixer and place seasoned sausage meat onto the scoop. Gently force the sausage mixture through the funnel into the casing. When 12 inches long, tie ends of casing together, forming a ring. Repeat two more times, making sausage links slightly shorter each time, so they will all fit nicely inside each other in frying pan.

Place in frying pan, the smaller rings inside the bigger ones. Cover with water and cook for 7 minutes. Drain and cool.

Add clarified butter to pan. Prick sausages and add to pan. Cook 5 minutes, turning once.

Drain potatoes and apples and mash together. Season with salt and pepper and mix in butter. Return to heat to dry out slightly.

To serve, scoop potatoes and apples onto platter. Place sausage rings on top.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0208) - from the - TV FOOD NETWORK

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