Rullepølse Recipe: Easy Traditional Danish Meat Roll Guide

If you’re a fan of traditional Scandinavian cuisine, then you’re in for a treat with this classic rullepølse recipe. Rullepølse is a beloved Danish delicacy—a rolled pork belly that’s been seasoned, pressed, and sliced into thin, flavorful pieces.

It’s often enjoyed on rye bread with mustard and pickles, making for a savory, satisfying open-faced sandwich. This dish has been a staple in Danish households for generations, showcasing simple ingredients elevated by time-honored preparation techniques.

Whether you’re new to Nordic flavors or looking to recreate a cherished family recipe, making rullepølse at home is rewarding and surprisingly straightforward. The slow curing and rolling process infuses the meat with rich, aromatic spices that will have your kitchen smelling like a cozy Danish kitchen.

In this post, I’ll guide you through every step—from the essential ingredients to the perfect serving suggestions—so you can enjoy authentic rullepølse anytime you crave it.

Why You’ll Love This Recipe

This recipe captures the essence of Scandinavian comfort food with its balanced blend of spices and tender pork belly. Unlike store-bought deli meats, homemade rullepølse is fresher, free from unnecessary preservatives, and customizable to your taste preferences.

The process of rolling and curing allows the flavors to meld beautifully, resulting in a melt-in-your-mouth texture that’s perfect for sandwiches or charcuterie boards.

Additionally, this recipe is a fantastic way to impress guests during holiday gatherings or casual brunches. It pairs wonderfully with traditional Danish accompaniments like rye bread and pickled cucumbers, making it a versatile addition to your culinary repertoire.

Plus, with a little patience and care, you’ll feel a deep sense of satisfaction creating a dish that’s both historic and delicious.

Ingredients

• 1 kg pork belly (skin removed, boneless)
• 1 tbsp salt
• 1 tsp white pepper
• 1 tsp ground allspice
• 1 tsp ground cloves
• 2 bay leaves (crushed)
• 4 garlic cloves (minced)
• 1 tbsp sugar
• 100 ml water
• Kitchen twine (for rolling and tying)

Equipment

• Sharp knife (for trimming and slicing)
• Plastic wrap or parchment paper
• Heavy-duty kitchen twine
• Large pot or slow cooker (for simmering)
• Meat mallet or rolling pin (optional, for flattening)
• Weights or heavy cans (for pressing)
• Refrigerator (for curing and chilling)
• Cutting board
• Thermometer (recommended for precise cooking)

Instructions

1. Prepare the pork belly: Begin by trimming any excess fat or uneven edges from the pork belly to create a uniform rectangle. This will help with even rolling and cooking later.
2. Flatten the meat: Using a meat mallet or rolling pin, gently pound the pork belly to an even thickness of about 1 cm. This step is optional but helps the seasonings penetrate better and makes rolling easier.
3. Mix the seasoning: In a small bowl, combine the salt, white pepper, ground allspice, ground cloves, crushed bay leaves, minced garlic, sugar, and water. Stir until the sugar and salt dissolve, creating a flavorful brine.
4. Apply the seasoning: Lay the pork belly flat on a sheet of plastic wrap. Brush the seasoning mixture evenly over the entire surface, ensuring every inch is covered.
5. Roll the pork belly: Starting from one long edge, carefully roll the pork belly into a tight cylinder. Use the plastic wrap to help keep it firm as you roll.
6. Tie and press: Using kitchen twine, tie the rolled pork belly at 2-3 inch intervals to secure its shape. Place the roll in a dish, cover with plastic wrap, and place a heavy weight on top to press it. Refrigerate for 24 hours to allow the flavors to meld and the meat to firm up.
7. Cook the rullepølse: After pressing, remove the plastic wrap and place the tied roll in a pot of simmering water (water should cover the meat). Maintain a gentle simmer—not boiling—and cook for about 2 hours until the internal temperature reaches 75°C (165°F).
8. Cool and chill: Remove the cooked roll from the water and let it cool to room temperature. Then wrap it tightly in plastic wrap and refrigerate for at least 12 hours before slicing. This resting period helps the flavors develop further and makes slicing easier.
9. Slice and serve: Once chilled, use a sharp knife to slice the rullepølse thinly. Serve on rye bread with mustard, pickles, or your favorite accompaniments.

Tips & Variations

“For an extra burst of flavor, try adding fresh herbs like thyme or rosemary to the seasoning mix.”

If you want a smokier taste, you can lightly smoke the rolled pork belly before simmering. Another variation is to use a combination of pork belly and pork shoulder for a slightly different texture.

Experiment with the amount of garlic and spices to tailor the flavor profile to your liking.

Make sure to slice the rullepølse as thinly as possible; this enhances the tenderness and showcases the beautiful rolled layers. To achieve ultra-thin slices, chilling the roll very well before cutting is essential.

Nutrition Facts

Serving Suggestions

Rullepølse shines when served as part of a traditional Danish smørrebrød. Layer thin slices on dense, buttered rye bread and top with sliced pickles, red onions, and a dollop of mustard for an authentic experience.

It also pairs beautifully with a crisp salad of fresh greens, radishes, and a light vinaigrette. For a more substantial meal, serve alongside boiled potatoes and steamed vegetables.

If you’re hosting a party, consider including rullepølse on a charcuterie board with cheeses, crackers, and pickled vegetables.

Conclusion

Making rullepølse at home is a rewarding culinary project that brings a taste of Denmark right to your kitchen. The process may seem involved at first, but with patience and attention to detail, you’ll create a delicious, tender rolled pork that’s bursting with traditional flavors.

This dish embodies the spirit of Scandinavian cooking: simple ingredients treated with care and respect.

Whether you enjoy it as a snack, a main course, or part of a festive spread, rullepølse is sure to impress. Plus, once you’ve mastered this recipe, you can experiment with different spices and serving ideas to make it uniquely yours.

Happy cooking, and skål to your homemade rullepølse!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Rullep\u00f8lse”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Rullep\u00f8lse is a traditional Danish rolled pork belly cold cut, seasoned and pressed to perfection. It is typically sliced thin and served on rye bread or as part of a sm\u00f8rrebr\u00f8d.”, “prepTime”: “PT20M”, “cookTime”: “PT90M”, “totalTime”: “PT110M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1.5 kg pork belly, skin removed”, “2 tablespoons salt”, “1 tablespoon black pepper”, “1 tablespoon allspice, ground”, “2 teaspoons coriander seeds, crushed”, “3 cloves garlic, minced”, “1 teaspoon sugar”, “1 cup cold water”, “Cheesecloth or kitchen twine for rolling”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Lay the pork belly flat and season evenly with salt, pepper, allspice, coriander, garlic, and sugar.”}, {“@type”: “HowToStep”, “text”: “Roll the pork belly tightly into a log shape and secure it with cheesecloth or twine.”}, {“@type”: “HowToStep”, “text”: “Place the roll in a pot and cover with cold water.”}, {“@type”: “HowToStep”, “text”: “Simmer gently for 1.5 hours until cooked through.”}, {“@type”: “HowToStep”, “text”: “Remove from water and press under a weight while cooling to firm up the shape.”}, {“@type”: “HowToStep”, “text”: “Chill in the refrigerator overnight before slicing thinly to serve.”}], “nutrition”: {“calories”: “320 kcal per serving”, “proteinContent”: “25 g”, “fatContent”: “24 g”, “carbohydrateContent”: “1 g”}}