Thursday, April 6, 2017

Rullepølse (Rolled Sausage)

My mouth thought it was in heaven this week.   It got to eat some Rullepølse.
Two days in a row even.   
Rullepølse
Rullepølse with Italiensk salat
The second day I also indulged and had an Akvavit with my lunch.  Along with a nice piece of Havarti.

The rough translation for Rullepølse is Rolled Sausage.  But it's more than that.   It's yet another way we Danes figured out how to eat pork.
Or more accurately, how to eat fresh side pork, aka Pork Belly or fatback in the south.

I've shared how to make Stegt Flæsk, which is Denmark's national dish.   And I've shown you a few ways to make Smørrebrød, as well.
This is yet another topping for Smørrebrød.   Can't have too many of those.


This is a recipe from an old cookbook, circa 1917.  Fr. Strunge was a rather severe looking lady, as was her her mother, but they made a lovely little cookbook, which I got from my mom.    I followed most of this recipe.   But I used pork instead.
Have you seen the price of veal or lamb lately? 
Rullepølse recipe

I'll include the full recipe at the end, but here's the pictures along with a basic description of how I made this.
Since I was the only one who was going to be eating this, I didn't want a huge piece of meat.  I had already planned on eating part of it right away and then slicing the remainder and freezing the slices for later consumption.

To start with, I only bought a 2 lb. piece of meat, then I cut the rind off of it, and saved it for crackling.
I'm not wasting any deliciousness.

I took the meat and butterflied it by cutting it lengthwise almost all the way through.
Fresh Side Pork, butterflied
I then laid it out flat, and salted and peppered it.  Rolled it back up and placed it in the fridge for a couple of days. I chose not to brine the pork this time, as I watch my salt intake.
Fresh Side Pork, rolled up for Rullepølse
After a couple of days, I took it back out, unrolled it.  Added more pepper, some crushed allspice berries, thin sliced onion and bacon.  

Crushed Allspice Berries

Rullepølse with onions and bacon
Rullepølse with onions and bacon ready to be rolled up
Rolled it back up, tied it,
Rullepølse rolled up and tied
and then cooked it in some water to which I'd added a couple of carrots and onion, for just over two hours.
Rullepølse rolled up and tied and being cooked
After it was cooked, I took it out of the water and let it drain for a couple of minutes.
Then I took a piece of foil,
Rullepølse after being cooked
wrapped it loosely in there and made my own home made Rullepølse press.
The meat was placed in a shallow pan, and on top I put a loaf pan.
Then I had fun.  I taped the loaf pan to the other pan, pressing down and binding it as tightly as I could.  The
whole contraption was placed into the fridge, and left to sit overnight.
And it worked, beautifully.
Rullepølse after being cooked and pressed
I have to thank a member of my Facebook group 'Dansk Mad og Opskrifter' for the idea.  Thanks Thomas.

Rullepølse after being cooked, pressed and sliced
When I think of all the ways my mom had of weighing down and pressing the Rullepølse when she made it.  I remember scrubbing the brick that she used as a weight, so that it was clean enough to go into the fridge.   And how she would get anxious to see if the Rullepølse would be flat enough.  My way was so neat and easy and yes it did use a fair amount of tape, but it was so worth it.
And after I'd eaten my fill, the rest was sliced, placed on some plastic wrap and placed gently into the freezer.  I figure I have at least eight more lunches there.  If I don't share. 
Rullepølse sliced and ready for the freezer


yield: 4-6 servingsprint recipe

Rullepølse

prep time: 15 MINScook time: 2 hour and 15 MINStotal time: 2 hours and 30 mins
Rullepølse is one of the many toppings for Smørrebrød and is surprisingly easy to make. It takes a few days, but most of that is passive waiting time.

INGREDIENTS:

  • 4 lb. fresh Side Pork
  • 1 onion, sliced very thin
  • 8 or more pieces, meaty bacon
  • 4-6 crushed Allspice Berries - you can always add more
  • 1-2 teaspoons Kosher salt
  • 1/2 -1 teaspoon pepper
  • 2 carrots, cut into quarters
  • 1 onion, cut into quarters
  • 5 cups cold water (enough to cover the meat)
  • 2-3 foot length of twine

INSTRUCTIONS:

  1. Lay the pork belly out flat. Trim any parts so that it is an even piece of meat. Sprinkle with 1 teaspoon kosher salt and 1 teaspoon pepper. 
  2. Roll up and place in either a container or ziploc bag. Place in fridge for 2-3 days. (This 'brine's' the meat). 
  3. Take out of fridge, and unroll. Add the ground allspice and more pepper if desired. 
  4. Lay the thinly sliced onions on top of the meat and top with the bacon. 
  5. Roll the meat back up, from the end, tightly. 
  6. Take the twine and make a small loop in one end of the twine, then take the other end of the twine through the little loop to make a large loop. Take the large loop and place around one end of the meat roll, pulling tight. Loop the end of the twine through the loop and make a blanket stitch and continue on down the meat roll. Making sure to keep it as tight as possible. 
  7. When the whole piece of meat is trussed up, place in a large pot, pour enough water over top to cover the meat. Add 1 teaspoon salt to the water and the cut up carrots and onions. 
  8. Bring to a boil, turn down the heat and simmer for 1 hour. Then turn the meat over and simmer for another hour or until tender. Take out of pot and drain. 
  9. Place on piece of foil, and fold the foil over top. Place in a shallow pan with an edge, then put another pan over top, and tape the two together as tightly as possible. Put into fridge overnight. 
  10. Next day, take the Rullepølse out, take off the twine and slice thinly. Serve on a piece of buttered rye bread with a little bit of a good strong mustard or Italiensk salat.
Created using The Recipes Generator
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life, or for yourself.  Available as a Kindle e book or in paperback.  
Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.
 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. That sounds so interesting and tasty! Love learning about dishes from your childhood!

    ReplyDelete

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