Rulle Plse Danish Stuffed Beef Rolls
Delight in the rich flavors of tradition with Rullepølse, Danish Stuffed Beef Rolls that bring old-world charm to your kitchen. This classic Scandinavian dish features a rolled cut of beef flank or pork belly, generously seasoned with a flavorful blend of flat-leaf parsley, allspice, cloves, and black pepper, and bound together with the magic of gelatin for perfect slicing. Slowly simmered in a tangy vinegar bath and pressed overnight for ultimate tenderness, this dish transforms into thin, savory slices perfect for rye bread sandwiches or a rustic charcuterie platter. With its aromatic spices and melt-in-your-mouth texture, Rullepølse is an elegant yet simple way to celebrate Danish culinary heritage.
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Recipe Information
Ingredients
- 1 kg Beef flank or pork belly
- 50 g Flat-leaf parsley, chopped
- 1 tsp Ground allspice
- 0.5 tsp Ground cloves
- 1 tbsp Salt
- 1 tbsp Freshly ground black pepper
- 10 g Gelatin powder
- 100 ml White vinegar
- 2000 ml Water
- 3 meters Cooking twine
Instructions
1. Lay the beef flank or pork belly flat on a clean work surface. If the meat is too thick, slice it horizontally to create a thinner layer so it can be rolled easily.
2. In a small bowl, combine chopped parsley, ground allspice, ground cloves, salt, black pepper, and gelatin powder. Mix thoroughly.
3. Evenly spread the herb and spice mixture onto the meat, leaving a 2 cm border around the edges.
4. Carefully roll the meat tightly into a cylinder, starting from one of the shorter edges.
5. Secure the roll by tying it tightly with cooking twine at even intervals along the length to hold its shape during cooking.
6. In a large pot, bring water and vinegar to a simmer. Gently place the meat roll into the pot, ensuring it is fully submerged. If necessary, weigh it down with a plate to keep it submerged.
7. Simmer the roll over low heat for 2 hours, ensuring the water remains just below boiling to maintain tenderness.
8. Once cooked, carefully remove the roll from the pot and let it cool slightly.
9. Place the roll in a container or on a baking sheet, then press it with a heavy object (e.g., a weighted platter or cans) for at least 8 hours or overnight in the refrigerator. This step helps to compact the roll and create clean slices.
10. Remove the twine and slice the Rullepølse thinly. Serve cold on rye bread or as part of a charcuterie board.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 1.2 g | 0% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
