Traditional rolled Sausage - Rúllupylsa
This is a good way of using up cuts of meat that are often considered inferior because of their high fat content. This sausage is generally used as a topping for bread.
1 kg mutton, pork or beef flanks (the soft, layered belly meat) and fatty scraps of meat. Mutton or pork is best.
2-3 tsp salt
1/2 tsp saltpeter (optional)
1 tsp sugar
1 tsp ginger
1/2 tsp ground pepper
1 tbs onion, finely chopped
Wash and dry the meat. If it contains ribs, remove them. Beat with a meat mallet to soften. Cut the largest piece into a square or rectangular shape, large enough to roll up. Cut the rest up in strips. Rub the spices and sugar on one side of the meat and arrange the meat strips on top. Roll up tightly, taking care to obtain an even thickness. Hold together with a fork or some toothpicks, and sew closed with twine. Start at the middle and work towards the ends. Truss up with more twine. Rub with a mixture of salt and saltpeter (3 tbs salt and 1 tbs saltpeter). Preserve by freezing, salting or smoking (leave out the onion and use less spice if smoking).
Cook for 1 1/2 to 3 hours, depending on size. The sausage is done when it can be easily pierced through with a pin (use a slender knitting pin). When it's done, it should be pressed - place on a cutting board, put another cutting board on top and weigh down with something heavy. Keep it pressed until cold. Cut into thin slices and serve on bread.
1 kg mutton, pork or beef flanks (the soft, layered belly meat) and fatty scraps of meat. Mutton or pork is best.
2-3 tsp salt
1/2 tsp saltpeter (optional)
1 tsp sugar
1 tsp ginger
1/2 tsp ground pepper
1 tbs onion, finely chopped
Wash and dry the meat. If it contains ribs, remove them. Beat with a meat mallet to soften. Cut the largest piece into a square or rectangular shape, large enough to roll up. Cut the rest up in strips. Rub the spices and sugar on one side of the meat and arrange the meat strips on top. Roll up tightly, taking care to obtain an even thickness. Hold together with a fork or some toothpicks, and sew closed with twine. Start at the middle and work towards the ends. Truss up with more twine. Rub with a mixture of salt and saltpeter (3 tbs salt and 1 tbs saltpeter). Preserve by freezing, salting or smoking (leave out the onion and use less spice if smoking).
Cook for 1 1/2 to 3 hours, depending on size. The sausage is done when it can be easily pierced through with a pin (use a slender knitting pin). When it's done, it should be pressed - place on a cutting board, put another cutting board on top and weigh down with something heavy. Keep it pressed until cold. Cut into thin slices and serve on bread.
