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I finished my first attempt at this today, after a week of waiting for it to cure and press. I made two sausages, each with a flank at just a smidge over 2lb. I used just under 1/2 tsp of Prague Powder #1 and approx 30g salt per flank. I could have used the 40g of salt as it’s definitely not...

Thanks Dave, that makes perfect sense. I agree with the boiling vs simmering. I suspect that if my great grandmother was around to quiz, I’d find out that she actually simmered it more than cooked at a full boil.

Thanks tardis, I understood the measurements correctly then. The onions, sage, salt and pepper are only spread out on one side of the flank, not rubbed on the whole flank. It’s then rolled up so that these ingredients end up as a stuffing. The end result looks like a cured roulade or stuffed...

Or maybe I do understand. 3-4% salt by weight is about 13.6-18.2g/lb (or 30-40g/kg). For 1kg flank, I’d be looking at 30-40g salt and 1.98g Prague Powder #1.

Thanks for the reply Dave. I’m not sure if I fully understand what you’re saying. Are you thinking to dry rub with the Prague Powder, rather than brine? And I’m also not sure what you mean, exactly, with respect to the salt percentage. I agree that there’s a lot of history and love behind the...

Hi all, I grew up eating an icelandic rolled sausage known as Rullupylsa. There are similar rolled sausages across Scandinavia. I got a hold of my mom's recipe, which was written down from my great grandmother's memory, and it's not exactly precise. Here it is, word for word, including its...