Norwegian Rulle Polserolled Sausage
Norwegian Rulle Polserolled Sausage is an moderately easy dinner. Made with 1 large flank steak, pounded thin to double its size, 2 medium white onions, thinly sliced, 1/2 lb. salt pork, thinly sliced, 2-3 ribs celery and salt, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Place thin strips of salt pork and half of the onion slices on the flank steak.
Sprinkle with salt, pepper and allspice.
Roll up like a jelly roll and wrap with cheese cloth.
Tie the ends securely to prevent the filling from falling out.
Place meat in a kettle with water to cover.
Add cut up celery, rest of onion slices, and bay leaf.
Simmer 2 hours.
Remove meat and cool slightly.
Press the meat by placing in a Rulle Polse Press or by putting in a loaf pan and weighting it down with another loaf pan filled with weights or a brick.
Keep refrigerated until ready to serve.
Serve cold, sliced thinly, on cocktail bread.
π· Perfect Pairings
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