Best 3 Rullapylsa Recipes
**Rullapylsa: A Taste of Swedish Culinary Tradition**
Rullapylsa, a traditional Swedish dish, is a type of savory sausage made from pork, beef, or a combination of both meats. It is typically seasoned with various spices, including allspice, black pepper, and ginger, and then stuffed into a casing made from pig intestine. The sausage is then boiled or steamed until cooked through, resulting in a tender and flavorful dish that can be served in a variety of ways. This article offers a collection of rullapylsa recipes, each with its unique take on this classic Swedish dish. From traditional methods to modern variations, these recipes provide a culinary journey through the diverse flavors and textures of rullapylsa. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating a delicious and authentic rullapylsa that will delight your taste buds.
RULLAPYLSA
Categories Mains,
Number Of Ingredients 7
Steps:
- You can mix any quantity of spice to have available for the next time you make Rullapylsa.
- Lay out the lamb flank or shoulder (the shoulder may be butter flied to make as flat as possible) and sprinkle
- liberally with spice mixture.
- Place a layer of onions on the spiced meat and roll like a jellyroll.
- Tie the roll tightly with butcher cord and place in salt brine or in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days you boil it at a slow boil for 2 hours.
- The Rullapylsa is then removed from the water and cooled and lightly pressed
- (you can use two plates and a 4 litre milk jug to press the Rullapylsa).
- After the Rullapylsa has cooled you slice and serve on Icelandic brown bread and butter (open faced)
RULLAPYLSA
An Icelandic recipe I found in my "Breast Wishes" cookbook, raising money for breast cancer research. The cooking time is the week to brine the meat! Posted for ZWT #6...
Provided by Cadillacgirl
Categories Lunch/Snacks
Time P7DT30m
Yield 1 rullapylsa, 12 serving(s)
Number Of Ingredients 11
Steps:
- BRINE: In a large stock pot, boil brine ingredients for 20 minutes, then cool.
- MEAT: mix all the seasonings and onion together and spread over meat. Roll tightly, like a jelly roll, and place in fine mesh netting, then place in cooled brine. Put a plate over the meat to hold it down and keep it covered in brine. Leave it in a cool place for 1 week.
- Boil meat gently in fresh water for 2 - 2 1/2 hours, then cool and refrigerate. Eat with fresh brown bread.
RULLEPOLSE
Make and share this Rullepolse recipe from Food.com.
Provided by kymgerberich
Categories Steak
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place steak between 2 sheets of plastic wrap, and flatten to 1/4 ince thickness, using a meat mallet or rolling pin.
- Sprinkle steak evenly with salt, allspice, pepper and onion.
- Place pork on narrow end of steak, and roll steak around it.
- Secure at 2 inch intervals with heavy string.
- Place seam side down, in a large Dutch oven. Add water, broth, and pickling spice; cover and bake at 350 degrees for 3 hours or until tender.
- Remove from cooking liquids; let cool, and wrap in heavy duty plastic wrap.
- Discard cooking liquid.
- Place wrapped meat in an 8 1/2x4 1/2x3 inch loar dish. Place a weight on top of meat (a foil wrapped brick works well).
- Chill 8 hours. Remove string; cut into 1/4 inch thick slices.
- Arrange on lettuce lined plate, if desired.
Tips for Making Rullapylsa:
- When choosing pork belly, look for pieces with a good balance of meat and fat. Avoid belly with excessive amounts of fat, as this can make the rullapylsa too greasy.
- To ensure an even cook, use a meat grinder with a medium-sized plate. This will create pieces of meat that are small enough to cook quickly and evenly, but not so small that they lose their texture.
- Be sure to mix the meat and spices thoroughly before stuffing the casings. This will help to distribute the flavors evenly throughout the rullapylsa.
- When stuffing the casings, avoid overfilling them. This can cause the casings to burst during cooking.
- To prevent the rullapylsa from drying out during cooking, place it in a baking dish with a small amount of water or broth. Cover the dish with foil and bake the rullapylsa at a low temperature until it is cooked through.
Conclusion:
Rullapylsa is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as a main course with mashed potatoes and gravy, or as a snack with bread and mustard, it is sure to be a hit. With its unique flavor and texture, rullapylsa is a dish that is sure to impress your friends and family.
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