Norwegian Rulle Polserolled Sausage

1. 1

   Place thin strips of salt pork and half of the onion slices on the flank steak.

2. 2

   Sprinkle with salt, pepper and allspice.

3. 3

   Roll up like a jelly roll and wrap with cheese cloth.

4. 4

   Tie the ends securely to prevent the filling from falling out.

5. 5

   Place meat in a kettle with water to cover.

6. 6

   Add cut up celery, rest of onion slices, and bay leaf.

7. 7

   Simmer 2 hours.

8. 8

   Remove meat and cool slightly.

9. 9

   Press the meat by placing in a Rulle Polse Press or by putting in a loaf pan and weighting it down with another loaf pan filled with weights or a brick.

10. 10

    Keep refrigerated until ready to serve.

11. 11

    Serve cold, sliced thinly, on cocktail bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.