Rullepolse Recipe

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.