📝 About This Recipe
A cornerstone of the Danish 'frokost' or lunch table, Rullepølse is a masterclass in charcuterie, featuring a butter-tender pork belly cured with aromatic spices and onions. This heritage recipe transforms humble cuts into a savory, marbled delicacy that is pressed to perfection for the ideal slice. Served atop dark rye bread with shimmering aspic, it offers a sophisticated balance of salty, peppery, and herbal notes that define Scandinavian comfort.
🥗 Ingredients
The Meat and Brine
- 1.5 kg Pork Belly (boneless, skin removed, butterfly-cut into a flat rectangle)
- 100 g Coarse Sea Salt (for the dry cure)
- 2 tablespoons Sugar (to balance the salt)
The Spice Filling
- 2 medium Yellow Onions (very finely minced)
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 1 tablespoon Allspice (Allehaande) (ground)
- 1 teaspoon Dried Thyme
- 2 teaspoons Gelatin Powder (sprinkled inside to help the roll bind)
Poaching Liquid
- 3 pieces Bay Leaves
- 10 pieces Whole Peppercorns
- 1 large Carrot (roughly chopped)
- 1 piece Leek (white part only, cleaned)
Classic Smørrebrød Assembly
- 1 loaf Danish Rye Bread (Rugbrød) (dense and dark)
- 1 cup Salt Meat Jelly (Sky/Aspic) (sliced or cubed)
- 1/2 cup Red Onion Rings (thinly sliced for garnish)
- 1 bunch Fresh Cress or Parsley (for garnish)
👨🍳 Instructions
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1
Prepare the pork belly by trimming any excess fat or connective tissue. Butterfly the meat by cutting horizontally through the middle, stopping an inch from the edge, so it opens like a book into a large, flat rectangle.
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2
Mix the sea salt and sugar. Rub this mixture thoroughly over both sides of the meat. Place in a glass dish, cover, and refrigerate for 24 hours to cure.
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3
After curing, rinse the meat under cold water to remove excess salt and pat it completely dry with paper towels.
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4
Prepare the filling by mixing the finely minced onions, cracked black pepper, allspice, and thyme in a small bowl.
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5
Lay the meat flat on a clean surface. Evenly sprinkle the dry gelatin powder over the inside surface—this acts as a 'glue' to keep the roll together when sliced. Spread the onion and spice mixture evenly over the meat, leaving a 1-inch border at the top.
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6
Roll the meat tightly, starting from the side closest to you. Ensure it is a compact cylinder.
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7
Secure the roll by tying it tightly with butcher's twine at 1-inch intervals. For an even more professional look, you can sew the long edge closed with a large needle and kitchen thread.
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8
Place the roll in a large pot and cover with water. Add the carrot, leek, bay leaves, and peppercorns. Bring to a gentle simmer (do not boil aggressively, or the meat will be tough).
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9
Poach the meat for approximately 90 minutes to 2 hours, or until the internal temperature reaches 75°C (167°F) and the meat feels tender when pierced with a skewer.
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10
Remove the roll from the liquid. While still hot, place it in a 'Rullepølsepresser' (meat press). If you don't have one, place it in a loaf pan, put another pan on top, and weigh it down with several heavy cans or bricks.
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11
Let the meat cool at room temperature for an hour, then move the weighted setup to the refrigerator for at least 24 hours. This pressing step is crucial for the signature dense texture.
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12
Once fully chilled and set, remove the twine/thread. Slice the Rullepølse into thin, 2-3mm slices using a sharp knife or a meat slicer.
💡 Chef's Tips
For the best flavor, use freshly cracked peppercorns rather than pre-ground pepper to ensure a punchy, aromatic heat. If the pork belly is very fatty, you can use a combination of pork belly and pork flank to lean it out slightly. Don't skip the gelatin powder; it absorbs the juices released during cooking and creates a beautiful bind between the layers. Always slice the meat while it is cold to ensure clean, beautiful rounds that don't fall apart. The poaching liquid is a goldmine—strain it and use it as a base for soup or to make the 'sky' (aspic) for the sandwich garnish.
🍽️ Serving Suggestions
Serve on buttered dark Danish rugbrød (rye bread) for the most authentic experience. Top with 'Sky' (savory meat jelly) and thin rings of raw red onion to cut through the richness of the pork. A cold glass of Danish pilsner or a shot of caraway-forward Aquavit is the traditional pairing of choice. Add a few sprigs of fresh garden cress or microgreens for a peppery, fresh finish. For a modern twist, serve with a side of pickled beets or a dollop of sharp Dijon mustard.