Hi Holly
Firstly welcome to the forum
Rolla Pulsa is a Scandinavian rolled meat, follow the link below
http://www.grandrapids-mn.com/placed/in ... _id=167569The recipe listed also came from this site
Rolla Pulsa (A Scandinavian rolled meat)
Vera has made this every Christmas (except one) for as long as she can remember. It is a lengthy and time consuming process but she and her friends agree that it is well worth the effort.
6 pounds beef flank
3 pounds lean pork
4 pounds round steak or veal (the meat should be special ordered well in advance)
Spice mixture: 1 tablespoon salt, 1 tablespoon brown sugar, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon salt peter, 1 tablespoon chopped onion
Spread out the beef flank. It should be about 1/8 inch thick. Put layer of spice mixture over the flank. Put layer of pork and then a layer of spice mixture over the pork. Put beef round steak on top and roll up like a jelly roll and then tie with string. Tie often. This will take lots of string. Soak in a salt brine. The brine has to have enough salt to float an egg. After soaking for 10-14 days, boil for 45 minutes. After it has been boiled, it must be pressed. Vera places a huge bread board over it and then puts a cedar chest on the bread board to weight it down. Press overnight. Wrap in foil. Slice. Serve with lefse.
Hope this helps
regards
sausagemaker