Rullepølse facts for kids
Rullepølse (pronounced roo-luh-pul-suh) is a special type of meat roll from Denmark. It is a traditional Danish "cold cut." A cold cut is cooked meat that is served cold, usually in thin slices. People often enjoy Rullepølse on rugbrød (Danish rye bread) to make a traditional Danish open-faced sandwich called smørrebrød. This sandwich is usually decorated with a thick slice of sky (a clear jelly) and rings of raw onion.
Contents
How Rullepølse is Made
Making Rullepølse is a careful process that takes several steps. It starts with a piece of meat, usually pork belly. Sometimes, people use beef or lamb instead.
Preparing the Meat
First, the piece of meat is flattened out. Then, cooks spread tasty herbs and seasonings on it. These often include salt, pepper, and allspice. Chopped onions are also added, and sometimes fresh parsley.
Rolling and Brining
After adding the seasonings, the meat is carefully rolled up. It is then placed in a special salty water mixture called a "brine." The meat stays in the brine for several days. This helps to flavor the meat and keep it fresh.
Pressing and Slicing
Once it has been in the brine, the rolled meat is put into a special press. This press helps to shape the Rullepølse and make it firm. After being pressed and cooled, the Rullepølse is sliced very thinly. It is then ready to be enjoyed!
Similar Dishes in Other Countries
Other countries in Scandinavia have dishes that are similar to Rullepølse. These dishes also involve rolling and pressing meat.
Swedish Rullsylta
In Sweden, there is a similar dish called rullsylta. It is also a type of rolled meat that is served cold.
Norwegian Ribberull
Norway has a version called ribberull. This dish is usually made from a lamb shoulder. The lamb shoulder is boned and flattened. It is then sewn together to form a long rectangle. After that, it is rolled, pressed, and steamed until it is cooked.
