Rúllupylsa

Rúllupylsa Recipe: A Delicious Icelandic Mutton Dish

Region / culture: Iceland | Preparation time: 30 minutes | Cooking time: 1.5-3 hours | Servings: 8-10

Introduction

Rúllupylsa is a traditional Icelandic dish that consists of rolled pork belly sausage. This dish is a popular choice during the holiday season and is often served as a festive treat.

History

Rúllupylsa has been a part of Icelandic cuisine for centuries, with recipes being passed down through generations. The dish is typically made during the winter months when pork is readily available and is a favorite among locals and visitors alike.

Ingredients

1 kg of mutton, pork, or beef bellies, and fatty scraps of meat. mutton or pork is recommended.
2 to 3 tsp of salt
0.5 tsp of saltpeter (optional)
1 tsp of sugar
1 tsp of ginger
0.5 tsp of ground pepper
1 tbsp of finely chopped onion

How to prepare

Wash and dry the bellies.
If the bellies contain ribs, remove them.
Beat the bellies with a meat hammer to tenderize.
Cut the bellies into a regular shape, ensuring they are large enough to roll up.
Cut the remaining bellies into strips.
Rub the spices on one side of the bellies and arrange the meat strips on top.
Roll up the bellies tightly, ensuring they have an even thickness.
Secure the rolled bellies with a fork or toothpicks, and sew them closed with twine.
Start sewing from the middle and work towards the ends.
Truss up the bellies with more twine.
Rub a mixture of 3 tbsp salt and 1 tbsp saltpeter onto the bellies.
Preserve the bellies by freezing, salting, or smoking (if smoking, omit the onion and use less spice).
Cook the bellies for 1.5 to 3 hours, depending on their size.
The sausage is done when it can be easily pierced with a slender knitting pin.
Once cooked, press the sausage by placing it on a cutting board, covering with another cutting board, and weighing it down with something heavy.
Keep the sausage pressed until it is cold.
Slice the sausage thinly and serve on bread.

Variations

Some variations of Rúllupylsa include adding additional spices such as cloves or allspice for a more complex flavor profile.

Cooking Tips & Tricks

When preparing Rúllupylsa, it is important to ensure that the pork belly is rolled tightly to ensure even cooking. Additionally, using a meat hammer to tenderize the meat before rolling can help to enhance the texture of the sausage.

Serving Suggestions

Rúllupylsa is traditionally served on bread with mustard or pickles on the side.

Cooking Techniques

Rúllupylsa can be cooked by boiling, baking, or smoking, depending on personal preference.

Ingredient Substitutions

If pork belly is not available, other cuts of pork such as shoulder or loin can be used as a substitute.

Make Ahead Tips

Rúllupylsa can be prepared in advance and stored in the refrigerator for up to 3 days before serving.

Presentation Ideas

To enhance the presentation of Rúllupylsa, garnish with fresh herbs or a drizzle of olive oil before serving.

Pairing Recommendations

Rúllupylsa pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Leftover Rúllupylsa can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place in a preheated oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Rúllupylsa contains approximately 250 calories.

Carbohydrates

Each serving of Rúllupylsa contains approximately 2 grams of carbohydrates.

Fats

Rúllupylsa is a high-fat dish, with each serving containing approximately 20 grams of fat.

Proteins

Each serving of Rúllupylsa contains approximately 15 grams of protein.

Vitamins and minerals

Rúllupylsa is a good source of iron and zinc, providing essential nutrients for overall health.

Alergens

Rúllupylsa contains pork, which may be an allergen for some individuals.

Summary

Rúllupylsa is a flavorful and hearty dish that provides a good balance of fats, proteins, and carbohydrates.

Summary

Rúllupylsa is a delicious and traditional Icelandic dish that is perfect for special occasions or holiday gatherings. With its rich flavors and hearty texture, this dish is sure to be a hit with family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in Iceland. I remember it like it was yesterday – the smell of the fresh snow in the air, the sound of the wind whistling through the trees, and the warmth of the hearth as I sat by the fire, watching my mother cook.

My mother was a wonderful cook, and she taught me everything I know about the art of cooking. She had learned many recipes from her own mother, who had learned them from her mother before her. It was a tradition in our family – passing down recipes from generation to generation, each one adding their own special touch to the dish.

One day, as I was helping my mother prepare dinner, she pulled out a piece of paper from a drawer in the kitchen. It was an old, yellowed recipe for Rúllupylsa – a traditional Icelandic dish made with thinly sliced lamb, rolled up with herbs and spices, and then roasted to perfection. I had never heard of it before, but my mother told me it was a family recipe that had been passed down for generations.

As we began to prepare the dish, my mother told me the story of how she had learned to make Rúllupylsa. She explained that the recipe had been given to her by her own grandmother, who had learned it from her mother before her. It was a dish that had been enjoyed by our family for centuries, and my mother was proud to pass it on to me.

I watched as my mother expertly sliced the lamb, seasoned it with a blend of aromatic herbs and spices, and carefully rolled it up into a tight, neat package. She then placed it in the oven to roast, filling the kitchen with the mouthwatering aroma of savory meat and fragrant herbs.

As we waited for the Rúllupylsa to cook, my mother and I sat by the fire, sipping hot tea and chatting about our family history. She told me stories of her own childhood, of the hardships and joys that had shaped her into the woman she had become. I listened intently, absorbing every word, feeling a deep connection to my ancestors and the traditions that had been passed down through the generations.

When the Rúllupylsa was finally ready, my mother carefully sliced it into thick, juicy slices and served it on a platter with a side of creamy mashed potatoes and tangy lingonberry sauce. The flavors were rich and complex, the meat tender and succulent, the herbs and spices blending together in perfect harmony.

As I took my first bite of the Rúllupylsa, I felt a rush of emotions – pride in my heritage, gratitude for my mother's teachings, and a deep sense of connection to my ancestors. The dish was more than just a meal – it was a link to the past, a taste of history and tradition that had been preserved through the ages.

From that day on, Rúllupylsa became a staple in our family's repertoire of recipes. I learned to make it myself, honing my skills and adding my own personal touch to the dish. I shared it with friends and family, passing on the tradition to the next generation and keeping the legacy alive.

Now, as I sit here in my own kitchen, surrounded by the familiar scents and sounds of cooking, I can't help but feel grateful for the recipe that has brought so much joy and connection to my life. The memory of discovering Rúllupylsa for the first time will always be a happy one, a reminder of the love and tradition that binds us together as a family. And as I take a bite of the tender, flavorful meat, I know that I am carrying on a legacy that will endure for generations to come.