Total Time
240hrs
Prep 0 mins
Cook 240 hrs

I know this recipe takes over a week to make, but I promise that you will love the outcome.

Ingredients Nutrition

Directions

  1. To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
  2. Remove from heat and chill.
  3. Remove bones and sinew from meat and wash and dry thoroughly.
  4. Sew pieces together for large square or rectangle.
  5. Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
  6. Also be sure to cut off all the meat from the bones and spread scraps over the surface.
  7. Roll very tightly and hold with a meat fork while sewing ends and sides.
  8. Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
  9. After 10 days, remove meat from brine and cover with boiling water.
  10. Boil slowly for 2 hours.
  11. Place in press until cold.
  12. If you do not have a press, place between two flat surfaces and place a weight on top.
  13. The weight should be evenly distributed.
  14. Slice thin as a cold cut or on open-faced sandwiches.

Reviews

(1)
Most Helpful

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"

Bergy May 02, 2002

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