Norwegian Rulle Polserolled Sausage

• 1 large Flank Steak, pounded thin to double its size
• 2 medium White Onions, thinly sliced
• 1/2 lb. Salt Pork, thinly sliced
• 2-3 Ribs Celery
• Salt
• Pepper
• Allspice
• Bay Leaf

1. Place thin strips of salt pork and half of the onion slices on the flank steak.
2. Sprinkle with salt, pepper and allspice.
3. Roll up like a jelly roll and wrap with cheese cloth.
4. Tie the ends securely to prevent the filling from falling out.
5. Place meat in a kettle with water to cover.
6. Add cut up celery, rest of onion slices, and bay leaf.
7. Simmer 2 hours.
8. Remove meat and cool slightly.
9. Press the meat by placing in a Rulle Polse Press or by putting in a loaf pan and weighting it down with another loaf pan filled with weights or a brick.
10. Keep refrigerated until ready to serve.
11. Serve cold, sliced thinly, on cocktail bread.

flank, white onions, salt, celery, salt, pepper, allspice, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820002 (may not work)