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Rulle Polse (Norwegian Meat Roll)

Source of Recipe

Norway


Recipe Introduction

brine; 1/2 pound salt 1/4 C sugar 2 quarts water

List of Ingredients

1 mutton flank
pieces of veal
pieces of pork or lamb breast
minced onion
finely chopped parsley
pepper
salt
ginger




Recipe

Trim all fat and sinews from flank. Flatten on a board. Rub in part of the salt, pepper and ginger. Add the remainder and the onion to the pieces of meat. place veal and pork on a little more than half of flank, then sprinkle on seasoning. Add other half of flank. Roll tightly as for jelly roll and sew edges together to keep stuffing inside. Wrap tightly in string. Put in vessel and cover with brine for 24 hours. (or cut the meat into 9x7 inch pieces and proceed as directed).
Cook slowly for about 2 to 3 hours in water to cover. Remove from kettle. Put into a press to extract moisture,(or weight with heavy plates) until the roll is cold. Remove string and threads. Slice thin. Serve cold. Keep under refrigeration until it is ready to serve. Makes great sandwiches for the smorgasbord.