Rullupylsa in the Raw

The making of an Icelandic Tradition

Back on December 8th we re-vitalized an Icelandic tradition that has been in our family for as long as I can remember. My Ama made it, then my Mom, made it and somewhere along the line I started making it. For a few years we sort of dropped the ball for one reason or another, mainly because we lost our connection to a good source of Lamb flanks. But this year, we’ve re-instituted the tradition with a little help from Thor’s Meats and Groceries in Selkirk, Manitoba, a great source for boned lamb flank. FYI, boned flank saves a ton of work. Anyway with the main ingredient secured, we began the 6-8 day process, prepping the meat as shown in the photo.  They turned out fabulously and we’ve enjoyed it several time this season with friends and family. We’ve even managed to share it around the country by sending some to my sister and brother-in-law in Victoria, and cousins in Toronto. If you’re thinking of giving it a try, here is the recipe.

6 thoughts on “Rullupylsa in the Raw

  1. Meme Myrvold says:

    hi there I remember having Rullupylsa at Christmas time when I was a child. I would have loved to try yours but i am unable to find it . when I clicked on “the recipe” I was taken to Virtual Museum.ca and was still unable to find it. Please provide a clearer path.
    thanks

  2. Mark Petursson says:

    Here is my mothers recipe for you Meme

    RULLUPYLSA

    1 Lamb Flank – 2 lb. Approx.

    1 tbsp Salt ¼ tsp Pepper
    1/8 tsp SaltPetre ½ tsp Allspice
    ¼ tsp Ground Cloves ½ Large onion, minced

    De-bone flanks.
    Mince onion. Measure and mix first 5 ingredients together.

    Spread onion & spices on inside of flank. Roll tightly, starting with narrow (pointy) end and secure with screwers.
    Sew ends and down side with string. Tie tightly with string.

    Put in brine – see below

    BRINE:
    2 gallons Water
    2 cups Coarse Salt
    1 cup Brown Sugar
    1 ½ tsp SaltPetre

    Mix all brine ingredients and boil for 20 minutes. Cool to cold. Add meat to brine and let cure for 1 week to 10 days. NOTE: Be sure meat is totally submerged in brine. If needed weigh meat down.

    Remove meat from brine and place in cold water. Bring water to a boil and continue to boil for 20 minutes per pound. Remove Pylsa from brine and place on prepared cooling area. Place board and weights on top of Pylsa to press. Press until cold. Remove string and wrap well in wax paper and foil. May be frozen and thawed for later use.

    Serve cold. Slice ¼” thin and serve on Icelandic Brown Bread. ENJOY

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