Sunday, April 17, 2011

Norwegian Rulle Polse (Meat Roll)

Norwegian Rulle Polse (Meat Roll)

Norwegian Recipes INGREDIENTS
  • 2-1/2 lbs. flanks of beef 3 T. minced onion
  • 1 lb. beef 1 T. pepper
  • 1/2 lb. pork 1 T. ginger
  • 1/4 lb. finely ground beef 4 T. salt
  • 1/4 lb. finely ground pork
Norwegian Recipes INSTRUCTIONS
Trim all fat and sinews from flank. Flatten on a board. Rub in part of dry seasoning. Add the remainder and the onion to the ground meat. Spread beef and pork on a little more than half of flank, then spread on ground seasoned meat. Roll tightly as for jelly roll and sew edges together to keep stuffing inside. Wrap tightly in a cloth. Put in vessel and cover with water. Cook slowly for about 2 to 3 hours. Remove from vessel. Place between plates under a heavy weight to press out moisture, until the roll is cold. Remove cloth and slice thin. Remove threads, serve cold. It is well to keep under refrigeration until it is ready to serve.

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