Rullepølse: Difference between revisions
fix Smørrebrød |
No edit summary |
||
| Line 2: | Line 2: | ||
[[Image:Rullepølse.JPG|right|thumb|Rullepølse]] |
[[Image:Rullepølse.JPG|right|thumb|Rullepølse]] |
||
[[Image:Smørrebrød 2.jpg|thumb|right|thumb|Rullepølse on [[smørrebrød]]]] |
[[Image:Smørrebrød 2.jpg|thumb|right|thumb|Rullepølse on [[smørrebrød]]]] |
||
'''''Rullepølse''''' ({{IPA-da|ˈʁuləˌbølsə}}), meaning "rolled sausage" in [[Danish language|Danish]], is a typical [[Denmark|Danish]] |
'''''Rullepølse''''' ({{IPA-da|ˈʁuləˌbølsə}}), meaning "rolled sausage" in [[Danish language|Danish]], is a typical [[Denmark|Danish]] type of [[head cheese]]. A piece of [[pork belly]] (but variants with beef flank or lamb are also well-known) is flattened out and is spread with [[herbs]] and seasoning (Salt, Pepper, allspice)chopped onions and in some variants also Parsley), and then rolled up. |
||
It is then boiled and shaped into a rectangle in a special press, cooled and sliced thinly as a [[cold cut]] (Danish, ''pålæg'') to be placed onto the Danish open-faced [[sandwich]], ''[[smørrebrød]]''; usually garnished with a thick slice of gelatinized bouillon (Danish, ''sky'') and rings of raw onion. |
It is then boiled and shaped into a rectangle in a special press, cooled and sliced thinly as a [[cold cut]] (Danish, ''pålæg'') to be placed onto the Danish open-faced [[sandwich]], ''[[smørrebrød]]''; usually garnished with a thick slice of gelatinized bouillon (Danish, ''sky'') and rings of raw onion. |
||
Revision as of 17:24, 23 January 2012
 |
Rullepølse (Danish pronunciation: [ˈʁuləˌbølsə]), meaning "rolled sausage" in Danish, is a typical Danish type of head cheese. A piece of pork belly (but variants with beef flank or lamb are also well-known) is flattened out and is spread with herbs and seasoning (Salt, Pepper, allspice)chopped onions and in some variants also Parsley), and then rolled up.
It is then boiled and shaped into a rectangle in a special press, cooled and sliced thinly as a cold cut (Danish, pålæg) to be placed onto the Danish open-faced sandwich, smørrebrød; usually garnished with a thick slice of gelatinized bouillon (Danish, sky) and rings of raw onion.
The rullepølse also exist in a Norwegian version, Ribberull, which is made of lamb shoulder boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed, as well as in a Swedish version, rullsylta.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |