Almost everything is better when it's homemade. Even aspic.
If you're a super gourmet, you can of course choose to cook beef stock from scratch. THAT is luxury!
The aspic is perfect together with Homemade rolled sausage (Rullepølse) and perhaps also Homemade Leverpostej/liver pâté
Homemade aspic
Every supermarket in Denmark sells aspic. Abroad, it is more difficult to find.Make your own aspic if you want to influence the flavour. It's easy, quick and cheap
Equipment
- 2-3 relatively small containers with flat bottoms
Ingredients
- 5 dl water
- ½ dl dark port wine Ruby or Tawny
- 3 pcs stock cubes for beef broth
- 1 tsp Worcestershire sauce (English sauce)
- 20 g soy sauce (I use dark soy sauce)
- ½ small Onion (30 g)
- 1 small bay leaf
- 9 sheets gelatine OR
- 18 g gelatine powder
- 1½ tsp dried parsley OR
- ½ handful Parsley, finely chopped
- freshly ground pepper
- OPTIONAL according to taste A SMALL amount of dried thyme or herbes de Provence (but it easily dominates the flavour)
- OPTIONAL a few drops gravy colouring if you use a very light soy sauce
Method
- Soak the gelatine in cold water - unless you use gelatine powder
- Peel and chop the onion very finely
- Pour all ingredients into a small saucepan
- Bring to the boil, simmer for 15 minutes on low heat
- Squeeze the water out of the gelatine and add - or add gelatine powder and whisk it through. It is important that it is COMPLETELY dissolved
- Pour the liquid into a jug through a fine sieve
- Divide into suitable containers - I put 250-300 grams in half-litre containers from Lidl
- Cool completely before serving
- Has a long shelf life
English (UK) 
Dansk
4 Comments
[...] Serve the liver pate with homemade aspic if desired [...]
[...] Serve the sausage roll with homemade aspic [...]
Kan man fryse din pålægssky? den lyder dejlig, men så meget kan vi slet ikke nå at spise.
Ja, det kan du sagtens. Men du bør tø den langsomt op i køleskabet