Rolpens Met Hatebliksem

A specialty of the Hotel Spander, Volendam, Holland *This recipe requires overnight preparation

4 servings
  • For Rolpens:
  • 6 ounces tripe
  • 1/4 cup chopped onion
  • Milk, to cover tripe
  • 1 (12-ounce) beef tenderloin, minced twice
  • 1 (8-ounce) pork tenderloin, minced twice
  • 1 clove garlic, crushed
  • 1/2 teaspoon mace
  • 1/4 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sage
  • 1/2 teaspoon coriander
  • 1 teaspoon freshly ground salt
  • 1/4 teaspoon freshly ground pepper
  • For Hatebliksem:
  • 3 yards piping casing
  • 4 cups cold water
  • 1 teaspoon freshly ground salt
  • 4 sour apples, peeled and covered with water until needed
  • 2 sweet apples, peeled and covered with water until needed
  • 2 pounds potatoes, peeled
  • Clarified butter
  • Freshly ground pepper, to taste
  • 1/2 cup butter
  • 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.

View All

Cooking Tips
Loading review filters...