Rullepolse: A Culinary Journey into Norwegian Tradition

There’s something truly magical about a dish that whispers stories of generations past, and for me, Rullepolse is one such culinary treasure. I remember my grandmother, a woman whose kitchen always smelled of simmering spices and baking bread, meticulously preparing this Norwegian rolled meat for special family gatherings. The anticipation in the air, the gentle hum of her voice as she explained the process, and the eventual unveiling of the beautifully pressed, thinly sliced Rullepolse – these are moments etched deeply into my memory. It wasn’t just a meal; it was a celebration of heritage, a tangible connection to our roots. The aroma of the allspice and pickling spices would fill the house, a comforting and exciting prelude to the feast.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 8 hours 30 minutes (includes chilling)
• Servings: 10
• Yield: 1 rolled roast
• Dietary Type: Not specified

Ingredients

The beauty of Rullepolse lies in its simplicity, allowing the quality of the core ingredients to shine through. For this traditional preparation, you will need:

• 1 ½ lbs top round steaks, lean and boneless. Look for a good quality cut that’s uniform in thickness if possible.
• 1 teaspoon salt
• 1 teaspoon ground allspice
• ½ teaspoon white pepper
• ¼ cup onion, minced. Finely minced onion will distribute its flavor evenly.
• 1 lb pork tenderloin. This will form the succulent core of your rolled roast.
• 8 cups water
• 1 (13 ¾ ounce) can beef broth
• 1 tablespoon pickling spices

Equipment Needed

While Rullepolse doesn’t require an extensive list of specialized equipment, a few key items will ensure success:

• Meat mallet or rolling pin for flattening the steak.
• Plastic wrap (heavy-duty is recommended for flattening and later for chilling).
• A large Dutch oven with a tight-fitting lid, or another oven-safe pot that can accommodate the rolled meat.
• Heavy string or butcher’s twine for securing the roll.
• A loaf dish (approximately 8 ½ x 4 ½ x 3 inches) for pressing the Rullepolse.
• A weight to press the meat (a foil-wrapped brick, heavy cans, or a clean, flat stone work well).

Instructions

The process of creating Rullepolse is a labor of love, involving careful preparation and patient cooking. Follow these steps precisely to achieve a delicious and authentic result:

1. Begin by preparing the top round steak. Place the steak between two sheets of plastic wrap. Using a meat mallet or a rolling pin, carefully flatten the steak to an even ¼ inch thickness. This uniform thickness is crucial for even cooking and for rolling the meat tightly.

2. Once the steak is flattened, it’s time to season it. Evenly sprinkle the salt, ground allspice, white pepper, and minced onion over the entire surface of the flattened steak. Ensure the seasonings are distributed from edge to edge.

3. Now, prepare the core of your Rullepolse. Place the pork tenderloin on the narrow end of the seasoned steak.

4. Carefully roll the steak around the pork tenderloin, starting from the narrow end, to create a compact cylinder. Aim for a tight roll to prevent the filling from escaping during cooking.

5. Secure the rolled roast at approximately 2-inch intervals using heavy string or butcher’s twine. This will help maintain its shape during the cooking process.

6. Gently place the secured rolled meat, seam side down, into a large Dutch oven or a similarly sized oven-safe pot.

7. Add the water, beef broth, and pickling spices to the Dutch oven. The liquid should largely cover the meat.

8. Cover the Dutch oven tightly with its lid.

9. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 3 hours, or until the meat is tender. The long, slow cooking time is essential for breaking down the connective tissues and ensuring a melt-in-your-mouth texture.

10. Once the Rullepolse is tender, remove it from the cooking liquids. Reserve the cooking liquid for other uses if desired (though it will be discarded for this recipe).

11. Allow the cooked meat to cool slightly before carefully wrapping it tightly in heavy-duty plastic wrap. This initial wrapping helps to shape the meat as it cools.

12. Place the wrapped meat into an 8 ½ x 4 ½ x 3 inch loaf dish.

13. Place a weight on top of the wrapped meat. A foil-wrapped brick is a classic and effective tool for this purpose, ensuring even pressure.

14. Chill the Rullepolse in the refrigerator for at least 8 hours. This chilling period is vital for firming up the meat, making it easier to slice and improving its texture.

15. After chilling, remove the string from the Rullepolse.

16. Using a sharp knife, cut the Rullepolse into ¼ inch thick slices.

17. For a traditional presentation, arrange the slices on a lettuce-lined plate.

Expert Tips & Tricks

• Uniform Thickness is Key: When flattening the steak, take your time. Uneven thickness can lead to some parts cooking faster than others, or the roll not holding together as well.
• Tight Rolling: A tightly rolled Rullepolse will not only look more appealing but also ensures that the pork tenderloin stays centered and the flavors meld beautifully.
• The Power of Pressing: Don’t skip the chilling and pressing step. This is what gives Rullepolse its signature firm texture, making it perfect for slicing. If you don’t have a brick, several cans of food, stacked and wrapped in foil, can serve as a makeshift weight.
• Make Ahead Magic: Rullepolse is an ideal make-ahead dish. You can prepare it a day or two in advance and keep it chilled in the loaf dish until ready to slice and serve.
• Sharpen Your Knife: For those perfect ¼ inch slices, a very sharp knife is essential. A mandoline can also be used for consistent results, but extreme caution is advised.

Serving & Storage Suggestions

Rullepolse is a versatile dish that can be enjoyed in various ways. It’s traditionally served cold as part of a charcuterie board, a light lunch, or an appetizer. The beautiful pinkish-brown hue of the rolled meat, contrasted with the paler pork filling, makes for an attractive presentation, especially when fanned out on a plate lined with fresh lettuce leaves. It pairs wonderfully with traditional Norwegian accompaniments like flatbread, mustard, and pickled vegetables.

Leftovers should be stored in an airtight container in the refrigerator and will keep well for up to 3 days. As it is already cooked and chilled, it doesn’t require reheating. Simply ensure it’s kept cold until serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	194.4 kcal	–
Calories from Fat	–	–
Total Fat	9.6 g	14%
Saturated Fat	3.5 g	17%
Cholesterol	71.8 mg	23%
Sodium	595 mg	24%
Total Carbohydrate	0.6 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.2 g	0%
Protein	25 g	50%

Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe adheres to a classic preparation, there’s always room for culinary creativity:

• Herbaceous Infusion: For a different aromatic profile, consider adding a sprig of fresh rosemary or thyme to the pork tenderloin before rolling.
• Spice Level: If you enjoy a little heat, a pinch of red pepper flakes can be added to the seasoning mix for the steak.
• Broth Swap: While beef broth is traditional, a good quality chicken or vegetable broth can be used if preferred.

FAQs

Q: Can I make Rullepolse ahead of time?
A: Absolutely! Rullepolse is an excellent make-ahead dish. It needs to chill for at least 8 hours, so preparing it the day before serving is ideal.

Q: What is the best way to slice Rullepolse?
A: For clean, even slices, use a very sharp knife and slice the chilled Rullepolse against the grain at a ¼ inch thickness.

Q: Can I freeze Rullepolse?
A: While not ideal, you can freeze Rullepolse. Slice it first, then wrap each slice tightly in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving.

Q: What does “Rullepolse” mean?
A: “Rullepolse” is Norwegian for “rolled sausage” or “rolled meat,” aptly describing its preparation.

Q: How long does the cooked Rullepolse last in the refrigerator?
A: Properly stored in an airtight container, cooked Rullepolse will last for up to 3 days in the refrigerator.

Final Thoughts

Crafting Rullepolse is more than just following a recipe; it’s an act of culinary connection, a way to bring a piece of Norwegian heritage to your table. The aroma that fills your kitchen as it bakes, the satisfaction of transforming simple ingredients into something special, and the joy of sharing it with loved ones – these are the true rewards. So, take a moment, embrace the process, and savor the delicious outcome of this time-honored tradition. Enjoy your Rullepolse, perhaps with a crisp, light lager or a delicate white wine.