Rullupylsa (rolled sausage)

Instructions

1. Finely chop the mutton and bacon, or blitz them in a food processor, keeping a coarse texture.
2. Add the salt, pepper and nutmeg, then mix thoroughly until you get a smooth paste.
3. Spread the filling on food wrap to form a roll about 4 cm in diameter, pressing it firmly.
4. Roll tightly in the wrap, tie the ends and refrigerate for 12 hours.
5. Cook the roll in simmering water for 20 minutes, then drain it.
6. Let it cool, remove the wrap and dry the sausage in a cool place for a few days before slicing it thinly.