Rullepølse   

I have several recipes, but this one seems to be pretty close to what I remember (got it from Mom, again).  (Click on the thumbnail pictures for a larger view.)
                

2-½ lbs beef flank (1/2" thick or less)

1/2 lb pork roast (uncooked) in strips or small pieces

Suet trimmed from flank (optional)

2 tsp nutmeg

2 tsp black pepper

2-3 tsp sage

1 Tbs ginger

1 medium finely chopped onion

 

 

Pound out beef flank using a mallet, and evenly spread spices.  Pound out pork roast and evenly spread on flank.  Evenly spread chopped onion over the top.  Roll up tightly and wrap with cheesecloth and string.  Mix up brine in a pot (enough salt to float an unboiled egg) and place rulle in the pot.  Soak in a very cool place for several days to a couple of weeks.

After brining, remove from brine and place in a pot with 2 boullion cubes in enough water to cover.  Simmer for 2-3 hours.  Remove from pot and press out moisture for 8 hours (use a rullepølse press or two plates and a weight).

Slice very thin and serve on cocktail bread with a little butter.

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