Rullepølse

Rullepølse

Rullepølse is a traditional Scandinavian dish, particularly popular in Denmark and parts of Norway. It is a type of rolled meat, typically made from a flattened cut of pork, which is then spiced, rolled up, and cooked. The name "rullepølse" translates directly to "rolled sausage" in English, although the dish is not typically classified as a sausage in the traditional sense.

Preparation

The preparation of rullepølse begins with a cut of pork, typically the belly or loin. The meat is flattened out and then seasoned with a variety of spices, which can include salt, pepper, allspice, and onion. Some variations may also include parsley or other fresh herbs. Once seasoned, the meat is rolled up tightly and secured with string or netting. It is then boiled or brined, and finally pressed until it achieves a firm, dense texture.

Serving

Rullepølse is typically served cold, sliced thinly, and often used as a topping for open-faced sandwiches on rye bread. It may be garnished with a variety of accompaniments, such as pickled gherkins, raw onions, or a spread of mustard. In Denmark, it is a common component of the traditional smørrebrød.

Variations

While the most traditional version of rullepølse is made with pork, variations can be found using other types of meat, such as beef or lamb. The choice of spices and herbs can also vary greatly depending on personal preference and regional variations.

See also

• List of pork dishes
• Scandinavian cuisine
• Smørrebrød