AI-generated image
Rullepølse
Rolled spiced pork belly
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
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian