Rullepolse Recipe

Ingredients
  • 2 sides beef flank
  • 1/2 teaspoon pepper
  • 1 tablespoon salt
  • 1/4 teaspoon ground cloves
  • 1 tablespoon grated onion
  • 1/4 teaspoon allspice
  • 1/2 teaspoon saltpeter
  • Brine
  • 6 quarts water
  • 1 cup Sugar
  • 2 pounds salt
  • 2 teaspoons saltpeter
Directions
Remove tough tissues from meat, trim and sew together to form a large square or rectangle pieces. Sprinkle with seasonings. Roll meat very tightly as for jelly roll. Sew end which has been folded in and the side. Tie around with cord and put in brine.

Bring water to a boil. Add salt, sugar and saltpeter. Boil and skim; when brine is cold pour over the rullepolse. Leave in brine a week or 10 days. After 10 days remove from brine and cover with boiling water. Boil slowly for 2 hours. Place in press until cold. Slice thin and serve on open faced sandwiches.

Rullepolse Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com