Flæskesteg & Brown Sauce
  1. Place roast skin-side down in a tray and pour boiling water halfway up

  2. Bake for 20 minutes at 200°C (fan) / 392°F

  3. Remove roast and go over the scoring so every cut runs edge to edge

  4. Salt the skin heavily and the underside moderately

  5. Pat the skin dry

  6. Return to tray and season water with peppercorns, bay leaves, cloves, thyme, onions, and carrots

  7. Use foil balls under the roast to level it perfectly

  8. Roast for 1.5 hours at 200°C (fan) / 392°F, turning tray halfway and topping up water if needed

  9. Rest for 30-40 minutes

  10. Strain tray liquid and skim off the fat with a spoon

  11. Make roux by combining 1 part butter and 1 part flour, cook until light brown

  12. Add the strained jus to the roux

  13. Finish sauce with heavy cream, red currant jelly, salt, and browning

  14. Simmer sauce for 15 minutes to remove taste of flour

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineDanish

Occasions🎉Celebration🎉Holiday

Season🔁Year-round

DifficultyMedium ⏰ 2h

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