Recipe by LikeItLoveIt
I know this recipe takes over a week to make, but I promise that you will love the outcome.
Top Review by Bergy
Thank-you for posting this recipe - I don't know how I missed it. It may take a week or so to make it but you are so right it is wonderful. Lamb "Rullepolse" is my favorite and I could not find a recipe for it. I always had this as part of the Christmas eve smorgaasbord when I lived in Vancouver and there was a super Danish deli there that made it. This recipe is every bit as good - it came out perfect. One thing to remember is to put a good heavy weight on it when you are pressing it. I put it in a loaf pan, cut a piece of plywood that will just fit into the pan, cover the plywood with foil or plastic wrap and put a heavy vice on top or a couple of big cans of juice (whatever will fit and distribute the weight evenlyThanks Evangelia. I will post a recipe for Veal Rullerpolse called "Rolled Veal Sausage"
- 1 lb salt
- 1⁄2 teaspoon saltpeter
- 1⁄4 cup sugar
- 2 1⁄2 quarts boiling water
- 1 lamb breast, double
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon allspice
- 1 tablespoon onion, grated
- 3 tablespoons chopped parsley
- 1 teaspoon saltpeter
Directions See How It's Made
- To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
- Remove from heat and chill.
- Remove bones and sinew from meat and wash and dry thoroughly.
- Sew pieces together for large square or rectangle.
- Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
- Also be sure to cut off all the meat from the bones and spread scraps over the surface.
- Roll very tightly and hold with a meat fork while sewing ends and sides.
- Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
- After 10 days, remove meat from brine and cover with boiling water.
- Boil slowly for 2 hours.
- Place in press until cold.
- If you do not have a press, place between two flat surfaces and place a weight on top.
- The weight should be evenly distributed.
- Slice thin as a cold cut or on open-faced sandwiches.