Rullepoelse / Rullepølse / Rullepolse

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Rullepølse on smørrebrød

Rullepølse (Danish pronunciation: [ˈʁulə̆ˌpølsə̆]), meaning "rolled sausage" in Danish, is a traditional Danish meat food, usually eaten as a cold cut and appropriate for smørrebrød on top of rugbrød. 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 placed in a brine for a number of days then placed 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 pork shoulder boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed, as well as in a Swedish version, rullsylta.

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