Rullepølse (Danish pronunciation: [ˈʁuləˌpʰølsə], rolled sausage) is a traditional Danish cold cut. A piece of pork belly – variants use beef flank or lamb – is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being placed in a special press, cooled, and sliced thinly. It is often used on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.
Similar items also exist in a Swedish version, rullsylta, and a Norwegian version, ribberull, which is made of a lamb shoulder – boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed.
See also
References
- Puglisi, Christian F. (28 November 2010). "Rullepølse". Politiken. Retrieved 12 January 2016.
- Bach, Julie (25 September 2012). "Sådan laver du en ægte rullepølse". Politiken. Retrieved 12 January 2016.
- Hauge, Bodil (17 June 2012). "Nu er der smørrebrød på frimærket". Politiken. Retrieved 12 January 2016.
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