One of the few Danish types of cold meat that lack any close equivalent in Scotland is rullepølse, basically rolled and pressed pork.
Here’s how you can make real Danish rullepølse yourself:
- Buy a large piece of pork belly (they regularly stock them in Makro).
- Cut off the skin and any ribs that might still be attached to it (you’ll need a very good knife for this). Trim it so that it’s perfectly rectangular and of a uniform thickness. It should now weigh about 1500g. You’ll probably end up with a lot of surplus meat and fat, but you can mince it all and use it for a medisterpølse.
- Make a brine by boiling 2000ml water with 200g of sugar, 300g of salt, a couple of bay leaves and 10 pepper corns. Cool it down and put your pork into in. Store this in the fridge for 48 hours.
- Take it out and discard the brine. Chop up one onion and a large bunch of parsley. Distribute this on the pork together with ground pepper, some ground allspice and a few sheets of gelatine. Tie it up tightly with some string.
- Boil it for two hours. Let it cool down a bit, and then press it overnight in a cold place between two chopping boards (I used some clamps to apply pressure, but you could also put something heavy on top.
- Slice and enjoy!