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  Added: Oct 31, 2008  •  Visited (688)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sandwich Rolls
(Rullespulse)
What You Need:
  • 4 pounds lean lamb breast and flank
  • 4 heaping teaspoons kosher or pickling salt, no iodine
  • 1½ teaspoon freshly ground black pepper
  • ½ teaspoon ground allspice
  • 2 pinches of saltpeter
  • 1 medium yellow onion, peeled and chopped
  • 1 pound boneless veal shoulder, cut into 1-inch cubes

    THE BRINE
  • ½ pound pickling salt, no iodine
  • ¼ cup sugar
  • 2 quarts water

    TO COOK
  • 2 whole allspice
  • 2 bay leaves
  • 1 yellow onion, peeled and chopped
  • 2 carrots, chopped

  • How To Cook:
    1. Layout the breast of lamb on a counter or tray. Mix the 4 heaping teaspoons of salt, the pepper, allspice, and saltpeter together and spread over the meat.

    2. Top with the chopped onion and veal cubes. Roll the whole works up like a jelly roll and tie it with good string so that it will not come undone.

    3. Make 2 rolls from this meat. Mix the brine and soak the rolls in the brine for 3 days, refrigerated. Be sure that the whole rolls are submerged in the brine. 1 use a plate and a weight for this.

    4. At the end of the 3 days, rinse the rolls in fresh water, quickly. Place them in a tight-fitting pot and add the whole allspice, bay leaves, yellow onion, and carrots. Barely cover with water and simmer, covered, for 2 hours.

    5. Remove the rolls from the pot, and while still hot, place the rolls on a plate. Cover them with another plate. Place a weight on top plate then put the whole works in the refrigerator. Chill for 2 days.

    6. This should be sliced very thinly for a classic Norwegian buffet. Serve with bread and butter, and enjoy.

    To Make: 2 rolls and serves 16
    This recipe is also available in:
    Cuisine » Europe » Norway
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Meat & Poultry » Veal
    Dish » Appetizers

     





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