Rúllupylsa

Description
This is a good way of using up cuts of meat that are often considered inferior because of their high fat content. This Sausage is generally used as a topping for bread



Ingredients

 * 1 kg mutton, pork or beef bellies, and fatty scraps of meat. Mutton or pork is best.
 * 2-3 tsp salt
 * ½ tsp saltpeter (optional)
 * 1 tsp sugar
 * 1 tsp ginger
 * ½ tsp ground pepper
 * 1 tbsp onion, finely chopped

Directions

 * 1) Wash and dry the bellies.
 * 2) If they contain ribs, remove them.
 * 3) Beat with a meat hammer to soften.
 * 4) Cut the bellies into a regular shape, large enough to roll up.
 * 5) Cut the rest up in strips.
 * 6) Rub the spices on one side of the bellies and arrange the meat strips on top.
 * 7) Roll up the bellies tightly, taking care to obtain an even thickness.
 * 8) Hold together with a fork or some toothpicks, and sew closed with twine.
 * 9) Start at the middle and work towards the ends.
 * 10) Truss up with more twine.
 * 11) Rub with a mixture of salt and saltpeter, 3 tbsp salt and 1 tbsp saltpeter.
 * 12) Preserve by freezing, salting or smoking (leave out the onion and use less spice if smoking).
 * 13) Cook for 1½ to 3 hours, depending on size.
 * 14) The sausage is done when it can be easily pierced through with a pin (use a slender knitting pin).
 * 15) When it's done, it should be pressed - place on a cutting board, put another cutting board on top and weigh down with something heavy.
 * 16) Keep it pressed until cold.
 * 17) Cut into thin slices and serve on bread.