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.[1][2] 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.[3]
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
edit
References
edit- ^ 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.
 | This pork-related article is a stub. You can help Wikipedia by expanding it. |
 | This Danish cuisine-related article is a stub. You can help Wikipedia by expanding it. |