Rúllupylsa

Rolled sausage

This rolled sausage ( rúllupylsa ) is an ideal way to use less high-quality belly meat and other leftover meat, which is further processed into a kind of “rolled roast”.


Ingredients

1 kg lamb belly meat
3 tsp salt
1 tsp sugar
1 pinch of black pepper
2 tsp chopped parsley
1 small onion
1.5 l meat broth

Thread or yarn for tying things together


Preparation

Cut the meat into strips/slices as thin as possible.

Peel the onion and chop it as small as possible and mix it with the salt, sugar, ground pepper and parsley...

...and spread it on the top of the pieces of meat.

Roll up tightly from the long side, like a large roulade, tie with thread (I used sausage twine, it's more robust, suitable for food and easy to find visually!)...

and let it simmer in a pot with the meat broth over low heat for at least 2 hours.

Remove from the broth...

...place it between two boards, put it in the fridge and weigh it down with something heavy.

Min. Cold press for 24 hours, then carefully remove the strings, cut the rúllupylsa into thin slices and serve on bread.

(Actually, you should be able to see the rolled structure of the pieces of meat better when cut, but somehow I didn't get it perfect with my piece of lamb belly. But that doesn't detract from the taste!)

Bought Rúllupylsa from the butcher looks a bit more elegant... ;-)

I photographed this rolled sausage in front of a typical Icelandic backdrop - with the "Cave People" of the "Laugarvatnshellar". It was just great!



[Translated from here.]