Spiced Meat Roll - Rullepølse

Remove sinew from meat and cut it so it forms a square or rectangle. Flatten out and sprinkle with seasonings. Lay pork slices on flank. Roll meat tightly so when it is cut it will slice across the grain of meat. Sew ends and sides. Put in cold brine for 10 days.

After 10 days, remove meat from brine, winds securely with cord and put into boiling water. Cook slowly for 2 hours or until tender. Remove from water and press between two flat surfaces until cold. Serve thin slices on bread.