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Rullepølse
Rullepølse: Danish rolled, spiced and pressed pork belly, sliced thin on rye for the madpakke
Rullepølse is the classic Danish pålæg (sandwich topping): pork belly spread with onion, herbs and allspice, rolled tightly, cured overnight, simmered and then pressed into a neat block that slices paper-thin. On rugbrød with raw onion rings, cress and a cube of meat jelly, it is the pride of a Copenhagen madpakke and the Christmas lunch table. The common mistake is skipping the press: unpressed, the roll stays loose and crumbles when sliced. As the roll has seasoned surfaces inside it, cook it like mince to 71 °C in the centre. Chef's tip: wrap the roll in a clean cloth before tying, so it keeps a perfect round shape while it simmers.
- Total time
- 210 min
- Difficulty
- hard
- Serves
- 16
Ingredients
For the roll
- 3 ⅓ lb boneless, skinless pork bellyone even rectangular piece
- 2 tbsp coarse salt
- 1 tsp sugar
- 2 tsp black peppercoarsely ground
- 1 tsp ground allspice
- 2 onionsvery finely chopped
- 3 tbsp fresh parsleyfinely chopped
For cooking
- 1 tsp black peppercorns
- 12 ½ cups waterabout
To serve
- 16 slices Danish rye bread (rugbrød)
- 1 red onionin thin rings
- 1 punnet cress
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Lay 3 ⅓ lb boneless, skinless pork belly fat-side down. If the meat is very thick, cut a flap to open it out to about 2.5 cm thick. Mix 2 tbsp coarse salt, 1 tsp sugar, 2 tsp black pepper and 1 tsp ground allspice and rub half into the meat.
Step 2: Scatter 2 onions and 3 tbsp fresh parsley evenly over the meat, then sprinkle with the rest of the spice mixture. Roll up tightly from a long side.
Step 3: Wrap in a clean cotton cloth or muslin and tie firmly with string every 3 cm. Refrigerate overnight to cure.
Step 4: Put the roll in a large pan with 2 bay leaves, 1 tsp black peppercorns and enough 12 ½ cups water to cover. Bring to a simmer and cook gently, covered, for 2–2½ hours, until a thermometer in the centre reads 160°F and a skewer slides in easily.
150 minStep 5: Lift out, put it between two trays and press under about 3 kg of tins in the fridge overnight, until firm and cold.
Step 6: Unwrap and slice very thinly. Serve on buttered or plain 16 slices Danish rye bread (rugbrød) with 1 red onion and 1 punnet cress. Keeps 5 days in the fridge, wrapped; pack with an ice pack.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 15 g
- Carbs
- 1 g
- Fat
- 22 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rullepølse take?
- About 210 minutes in total: 60 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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