Rullu pylsa, or Rúllupylsa

The annual (sort of) tradition of making Rullu Pylsa is living on this year with a bit of a first ever twist.

In late November we called Thor’s Meats in Selkirk, our normal supplier of boned lamb flank, and were told it was unavailable and we should have called in September to secure this hard to come by cut of meat. This was a little disappointing, which led to some  googling which led to some “other” recipes where they used beef flank. So, that’s what we did this year, same recipe, different cut of meat. It will be interesting to find out how it tastes! So different, beef vs. lamb, lean vs. quite fatty, but we got them done and are now in the 5 day marinating period. Here is the prep stage.

I started with 3 beef flanks and managed to split two in half to make a thiner layer for rolling. The third flank had “issues” so its in the original thickness and resulted in a much fatter roll. End result, 5 Rulla Pylsa for Christmas.

The “official” recipe from my mom.

If all this is too complicated, time consuming etc. there is a Canadian made option! Order it from vinaterta.ca, and while your there get a Vinaterta too! My wonderful sister made me a Vinarterta and shipped it from Saskatoon for my birthday, yum!

On a more tech/blog note I was looking at the site stats recently and while the site traffic is very low, the most popular post ever is Rullupylsa in the Raw and visits peak in December, prime time to make your Rule Pylsa. Happy cooking!

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