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Rull Polse (Norwegian Lunch Meat) Recipe

4.5 stars - based on 8 votes
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This recipe for Rull Polse (Norwegian Lunch Meat) is from Favorites from the Farm, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Beef flanks
Onion
Salt
Pepper
Allspice
High quality beef and pork, like from a roast, cut into strips
Directions:
Directions:
Separate beef flank into pieces about 6 inches X 8 inches. Sprinkle with salt, pepper, chopped onion and allspice. Onto this, place pieces of high quality beef and pork, cut lengthwise in long strips (leave some tallow on the meat.) Sew up into a roll and wrap well with butcher string. Cook til well done in salt water, about 3 hours. Drain, place under heavy weight (Grandma Luddy used field rocks!) and press til cooled. Wrap in pieces of cotton and refrigerate. Slice crosswise and use as cold meat.
Personal Notes:
Personal Notes:
This was made and served over the holiday season every year.

 

 

 

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