Rolla Pulsa (Rullepolse)
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Rolla Pulsa (Rullepolse)
Merry Christmas everyone! I am looking for a recipe for Rolla Pulsa. I havent been able to find anything with my internet searching. I am looking for a recipe for smoked beef Rolla Pulsa. All i can find is recipes for recipes that are boiled, steamed, or baked. Thanks in advance
Last edited by charcoal junkie on Wed Dec 28, 2016 13:18, edited 2 times in total.
Re: Rolla Pulsa
Sorry you are looking for something that doesn't exist. Rulle poelse is made of pork belly. I have a good recipe for that one which I would gladly share. You are looking for smoked beef...charcoal junkie wrote:Merry Christmas everyone! I am looking for a recipe for Rolla Pulsa. I havent been able to find anything with my internet searching. I am looking for a recipe for smoked beef Rolla Pulsa. All i can find is recipes for recipes that are boiled, steamed, or baked. Thanks in advance
Happy holidays
There seems to be different variations, some use all pork belly and others a beef - pork combo. None seem to be smoked. You could add smoking to the process before or after poaching or baking to finish to add a smoke flavor
https://en.wikipedia.org/wiki/Rullep%C3%B8lse
jens49. It would be great if you could post the traditional recipe.
https://en.wikipedia.org/wiki/Rullep%C3%B8lse
jens49. It would be great if you could post the traditional recipe.
Here goes for traditional Rullepoelse:
Pork flank cut to largest square possible. Approx. 1.2 kilo. Remove fat thicker than 3 mm. 1.8 % EQ with very little nitrite for color. Used %: 0.2 white pepper, 0,2 black pepper, 6 finely chopped onion, 1 allspice and 0.2 clove.1 gelatine. Mix all and spread over meat. Roll and tie tightly. Sous vide 3 hrs at 85 drg. C. Press firmly over night, still in bag. Use a little of the gelatine in the bag on top of meat on open face sandwich. Enjoy
We sometimes use lamb, venison or calf. If wanted smoke before poaching.
Pork flank cut to largest square possible. Approx. 1.2 kilo. Remove fat thicker than 3 mm. 1.8 % EQ with very little nitrite for color. Used %: 0.2 white pepper, 0,2 black pepper, 6 finely chopped onion, 1 allspice and 0.2 clove.1 gelatine. Mix all and spread over meat. Roll and tie tightly. Sous vide 3 hrs at 85 drg. C. Press firmly over night, still in bag. Use a little of the gelatine in the bag on top of meat on open face sandwich. Enjoy
We sometimes use lamb, venison or calf. If wanted smoke before poaching.
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Re: Rolla Pulsa
It exists ive eaten it. The Norwegians,Icelandic, and Swedish here in North Dakota use beef or deer.jens49 wrote:Sorry you are looking for something that doesn't exist. Rulle poelse is made of pork belly. I have a good recipe for that one which I would gladly share. You are looking for smoked beef...charcoal junkie wrote:Merry Christmas everyone! I am looking for a recipe for Rolla Pulsa. I havent been able to find anything with my internet searching. I am looking for a recipe for smoked beef Rolla Pulsa. All i can find is recipes for recipes that are boiled, steamed, or baked. Thanks in advance
Happy holidays
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Is whisky made from grapes still whisky or cognac?
Rullepølse made from anything but pork really is'nt!
Make as per recipes and cold smoke before boiling.
It's (smoked "rolled susage" / Rullepølse) made and sold here ik DK and it's gooood!
Traditional:
4 parts ground black pepper
1 part ground allspice
Ground dry ginger to taste (if any)
1 level tablespoon spice mix / kilo
If desired add 1 grated/finely diced onion.
Pepper:
As above but apply black pepper as per taste before rolling.
Parsley:
Use white pepper and liberal amounts of fresk parsley.
Ground cumin can be added (me no likes).
Neck fillet is the litteral translation (goddammit i cant find/remember a better translation) for the piece used by many for a leaner and dare i say better product. The neck mussle of the shoulder. Cottage roll i think it's called?
If you want a very "stable/solid" product then add gelatine internally before smoking and boiling.
Rullepølse made from anything but pork really is'nt!
Make as per recipes and cold smoke before boiling.
It's (smoked "rolled susage" / Rullepølse) made and sold here ik DK and it's gooood!
Traditional:
4 parts ground black pepper
1 part ground allspice
Ground dry ginger to taste (if any)
1 level tablespoon spice mix / kilo
If desired add 1 grated/finely diced onion.
Pepper:
As above but apply black pepper as per taste before rolling.
Parsley:
Use white pepper and liberal amounts of fresk parsley.
Ground cumin can be added (me no likes).
Neck fillet is the litteral translation (goddammit i cant find/remember a better translation) for the piece used by many for a leaner and dare i say better product. The neck mussle of the shoulder. Cottage roll i think it's called?
If you want a very "stable/solid" product then add gelatine internally before smoking and boiling.