📝 About This Recipe
A cornerstone of the Scandinavian 'Smørrebrød' tradition, Rullepølse is a succulent, seasoned pork belly roll that embodies the art of Danish charcuterie. This delicacy features a melt-in-your-mouth texture infused with the warmth of allspice, black pepper, and onions, cured to perfection and pressed into a distinctive rectangular shape. Whether served on dense rye bread or as part of a festive holiday spread, it offers a sophisticated balance of savory fat and aromatic spices.
🥗 Ingredients
The Meat
- 1.5 kg Pork Belly (boneless, skin removed, butterfly-cut into a flat sheet)
The Spice Rub
- 1 large Yellow Onion (very finely minced or grated)
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 1.5 tablespoons Ground Allspice
- 2 tablespoons Sea Salt (fine grain)
- 1 teaspoon Sugar (to balance the salt)
- 2 teaspoons Gelatin Powder (helps bind the roll internally)
The Brine (Curing Liquid)
- 2 liters Water
- 200 grams Coarse Sea Salt
- 50 grams Sugar
- 3 pieces Bay Leaves
- 10 grams Pink Curing Salt (Prague Powder #1) (optional, for pink color and preservation)
Poaching Aromatics
- 1 large Carrot (roughly chopped)
- 1 piece Leek (white part only)
- 4 pieces Whole Cloves
- 10 pieces Peppercorns (whole)
👨🍳 Instructions
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1
Prepare the pork belly by trimming excess thick fat pockets. Lay it flat and use a sharp knife to butterfly the meat so it has a uniform thickness of about 1.5-2 cm across the entire piece.
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2
In a small bowl, mix the minced onion, cracked pepper, allspice, sea salt, sugar, and gelatin powder until it forms a thick, fragrant paste.
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3
Spread the spice paste evenly over the inside surface of the pork belly, leaving a 2 cm margin at the edges to prevent the filling from squeezing out.
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4
Roll the pork belly tightly along the grain of the meat. Use butcher's twine to tie the roll securely every 2 cm, ensuring it maintains a uniform cylindrical shape.
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5
Prepare the brine by boiling the water with salt, sugar, bay leaves, and curing salt. Once dissolved, let the brine cool completely to room temperature.
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6
Submerge the tied meat roll in the cooled brine. Place a weight on top to keep it submerged and refrigerate for 24 to 48 hours.
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7
After curing, remove the meat from the brine and rinse it under cold water. Discard the brine.
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8
Place the roll in a large pot and cover with fresh water. Add the poaching aromatics: carrot, leek, cloves, and peppercorns.
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9
Bring to a very gentle simmer (do not boil rapidly) and cook for approximately 1 hour and 45 minutes, or until the internal temperature reaches 75°C (167°F).
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10
Remove the meat from the liquid. While still hot, place the roll into a 'Rullepølsepresser' (meat press) or between two baking trays.
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11
Apply heavy weights (about 3-5 kg) to the top tray. This pressing stage is crucial for the classic rectangular shape and dense texture.
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12
Refrigerate the pressed meat for at least 12 hours, preferably 24. This allows the gelatin to set and the flavors to mature.
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13
Once fully chilled and set, remove the twine, slice thinly, and serve.
💡 Chef's Tips
If you don't have a professional meat press, use two loaf pans—place the meat in one and stack the other on top filled with heavy canned goods. Always slice the Rullepølse as thinly as possible; the flavor and texture are much better when delicate. The gelatin powder is a secret chef's trick that ensures the roll doesn't fall apart when you slice it. Don't skip the curing salt if you want that classic pink deli look; without it, the meat will be a natural grey-brown color. Ensure the brine is icy cold before adding the meat to prevent bacterial growth during the long soak.
🍽️ Serving Suggestions
Serve on buttered sourdough rye bread (Rugbrød) topped with meat jelly (Sky) and raw onion rings. Pair with a cold Danish pilsner and a small glass of caraway-infused Aquavit. Garnish with fresh cress or thin slices of pickled cucumber (Asier) for a bright acidic contrast. Include it as a centerpiece on a Christmas 'Julefrokost' buffet alongside pickled herring. Spread a thin layer of spicy Dijon mustard on the bread before adding the meat slices.