Rullepulse (Norwegian for rolled meat)

One of my fondest memories growing up, was a rolled meat dish that my grandfather would make around Christmas time. He came from Norway to America in 1917, and this was one dish he made that remined him of the old country. Another dish he made was lutefisk, but I’ll save that story for another time. We all looked forward to having some of it on Christmas Eve, along with many other Norwegian dishes.

Last year, I decided to make rullepulse for the first time, and it turned out great. The recipe is a combination of my grandfather’s recipe and one my godmother put in a cookbook she compiled about 30 years ago.

Here is a picture of two rolls ready for the brine to be added, and then put in the refrigerator for about two weeks. The recipe I used is below, and contains the “tweaks” I made for this year’s rullepulse.

Cook a brine of 2 quarts water, 1 cup salt, and 1/2 cup sugar. Allow the brine to come to a boil, and then remove from heat and let it cool. Be sure to stir it frequently while it’s coming to a boil to make sure the salt and sugar are totally dissolved in the water.

For two rolls use:

  • 2 beef flank steaks (about 1.5 pounds each)
  • Thinly cut strips of other meats. I used venison, pork, and lamb
  • 1 cup diced onions
  • 6 small cloves of garlic
  • 1 teaspoon pepper
  • 2 teaspoons allspice
  • 1/4 teaspoon ginger

Butterfly the flank steaks, trying to get them as flat as possible. Mix the ingredients in a bowl to make it easier to layer on the flank steaks. To make assembly easier, precut the strings to tie up the rolls.

Coat the flank steak with the ingredients, and put strips of the other meats on top. Roll each flank steak tightly, and tie with strings. Place the rolls in brine, and put in refrigerator for at least two weeks, or up to a month (if you can wait that long).

When you’re ready to cook the rolls, remove from the brine and place in kettle of boiling water. Cook until tender, about two hours. Remove from water and put in a loaf pan, with a weight on top. Cover and place in refrigerator for at least 48 hours. This is best served thinly sliced, on crackers, or with your fingers.

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