Rullepølse — Danish Rolled Pork

Rullepølse © kvalifood.com

Rullepølse is a classic Danish charcuterie — a pork belly brined in salt water, seasoned with allspice, nutmeg, and marjoram, rolled up, boiled, and pressed. It is served in thin slices on rye bread, typically with meat jelly and pickles. An essential part of Danish lunch culture.

Ingredients

  • 1 pork belly (flank cut)
  • brine (see brine recipe)

Spice mix

  • 1 tsp salt
  • 1 tsp pepper
  • 1–2 tsp allspice
  • ½ tsp grated nutmeg
  • 1 tsp marjoram, sage, or coriander

Cooking liquid

  • water
  • 10 peppercorns
  • bouquet garni of thyme, parsley, and bay leaf
  • 1 onion studded with 3 cloves

Directions

Brine the pork

Remove the rind from the pork belly. Optionally split it into two pieces for easier handling. Brine the pieces in salt water for 2 days.

Season and roll

Pat the pieces dry and even out the distribution of meat and fat so the rolls end up with an even thickness. Mix the spices and sprinkle them evenly over the meat. Roll each piece up tightly and sew it closed with cotton or sail twine.

Boil

Simmer the rolls in water with herbs and spices for about 1½ hours. Let them cool slightly in the cooking liquid.

Press

Place the rolls under a press — either in a dedicated rullepølse press or between two cutting boards with a heavy weight on top. Let them cool completely while pressed.

Serving

Slice thinly and serve on rye bread with meat jelly and pickles.

Notes

  • Roll a sheet of leaf gelatine inside each roll to help it hold together when sliced.
  • Lamb flank can be used the same way — add finely chopped onion or garlic if you like.
  • The rolls can be brined after rolling instead of before.
  • Can be frozen for 1–3 months. Best frozen raw and boiled after thawing.
  • Pressing is important: it gives the characteristic firm texture that makes rullepølse easy to cut into thin slices.