RULLEPØLSE* (LAMB ROLL)

Contributed by someone from Lyngblomsten Lodge #27 (no longer a lodge)

  • 1 pound lamb flank steak
  • 1 Tbsp. grated onions
  • 1/2 tsp. ground pepper
  • 1 Tbsp. salt
  • 1/2 tsp. allspice
  • 1/2 tsp. saltpetre
  • slices of pork and veal steak
  • 1 tsp. caraway seed

Brine:

  • 1 pound rock salt
  • 1/2 tsp. saltpetre
  • 1/4 cup sugar
  • 1 bay leaf
  • 2 1/2 quarts water
Rullepolser
  1. Remove bones and sinews from meat and wash thoroughly.
  2. Flatten out flank and sprinkle the spices on the surface. Add the filling of onion, pork and veal slices. Bring sides and ends of flank together and sew with stout thread.
  3. Tie around with cord and place in brine.
  4. To make brine: Dissolve rock salt, saltpetre, and sugar in water. Add crushed bay leaf. Chill thoroughly before adding meat. Refrigerate for many days.
  5. About 10 days later, remove meat from brine and cover with water and boil slowly until tender (about 2 hours).
  6. Place in press** and place weight on top and leave (in refrigerator) until cold.
  7. Slice thin and serve on open-faced sandwiches as in photo above.
  1. Makes two plates of open faced sandwiches rounds.
  2. *Translates as rolled sausage literally, but also given the name collard meat (name of meat used). Note, the meat is actually formed into sausage like roll which you then cut into thin round slices. It can be made with beef or lamb.
  3. ** A brick wrapped carefully in plastic wrap in a small bread pan works as a press.
  4. Note: Saltpetre is saltpeter and is not usually used anymore. Substitute Sea Salt pr order online or get at drugstore.
  5. Photo above was actually made with beef, but look will be similar.