Rullepølse

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Rullepølse (, rolled sausage), also spelled rullepoelse or rullepolse, is a traditional Danish cold cut.wikipedia
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Danish cuisine

DanishDenmarkMeal structure in Danish cuisine
Rullepølse (, rolled sausage), also spelled rullepoelse or rullepolse, is a traditional Danish cold cut.
Rullepølse, spiced meat roll with a slice of meat jelly, onions, tomatoes and parsley. Usually pork meat, but sometimes lamb.

Smørrebrød

smørrebrød'' shop
It is often use on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.
Spiced meat roll - thin sliced and topped with meat aspic, raw onion rings and garden cress.

Aspic

kholodetspiftiegelatin
It is often use on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.
It is also used on top of rullepølse.

Ribberull

Similar items also exist in a Swedish version, rullsylta, and a Norwegian version, ribberull, which is made of a lamb shoulder - boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed.
It is similar in concept to Danish rullepølse, which is made from pork.

Lunch meat

cold cutcold cutsluncheon meat
Rullepølse (, rolled sausage), also spelled rullepoelse or rullepolse, is a traditional Danish cold cut.

Pork belly

pork belliesbellybelly pork
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.

Herb

herbsculinary herbculinary
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.

Brining

brinebrinedbrine-washed
It is then rolled up and placed in a brine for a number of days, before being placed in a special press, cooled, and sliced thinly.

Rugbrød

rye bread
It is often use on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.

Open sandwich

open-facedopen-faced sandwichopen faced sandwich
It is often use on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.

Garnish (food)

garnishgarnishesgarnished
It is often use on rugbrød to make the traditional Danish open-faced sandwich, smørrebrød, usually garnished with a thick slice of sky and rings of raw onion.

Swedish cuisine

SwedishSwedenSwedish food
Similar items also exist in a Swedish version, rullsylta, and a Norwegian version, ribberull, which is made of a lamb shoulder - boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed.

Norwegian cuisine

NorwegianNorwayNorwegian dish
Similar items also exist in a Swedish version, rullsylta, and a Norwegian version, ribberull, which is made of a lamb shoulder - boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed.

Head cheese

brawnsouseŠvargl
Denmark, Norway, and Sweden: Sylte, sylta or aladåb, was originally made from head of pig, but is now commonly made from the forequarters or shanks of pork or veal and seasoned with allspice, bay leaves, and thyme, and forms part of the traditional Christmas smörgåsbord, served on rugbrød or lefse with strong mustard and pickled beetroots. A rolled version (Danish/Norwegian: rullepølse, Swedish: rullsylta) made in an otherwise similar way also exists, however this contains only very little aspic.