Description

Rullepølse is a traditional Danish cold cut that is often used on rugbrød (rye bread) to make the traditional Danish open-faced sandwich, smørrebrød, and usually garnished with a thick slice of aspic and rings of raw onion.

A piece of pork belly—variants use beef flank or lamb—is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in a brine for a number of days, before being placed in this special rullepølse press, cooled, and sliced thinly.