🍽️ Rouladen stuffed with Bratwurst

Name: Rouladen stuffed with Bratwurst
Total time: 30 min
Yield: 4 servings
Ingredients: 4 beef roulades (150 g each); salt; pepper (freshly ground); 1 tbsp finely spicy Dijon mustard; 2 stale rolls; 125 ml hot milk; 2 onions; 50 g streaky smoked bacon; 1 bunch parsley; 3 tbsp germ oil; 1 small egg; 1 tsp lemon zest; 4 small raw bratwursts (e.g. Nuremberg roast sausages); 2 marjoram sprigs; 125 ml dry white wine; 250 ml meat broth

767 kcal · 30 min · 4 servings

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Ingredients

4 beef roulades (150 g each)
salt
pepper (freshly ground)
1 tbsp finely spicy Dijon mustard
2 stale rolls
125 ml hot milk
2 onions
50 g streaky smoked bacon
1 bunch parsley
3 tbsp germ oil
1 small egg
1 tsp lemon zest
4 small raw bratwursts (e.g. Nuremberg roast sausages)
2 marjoram sprigs
125 ml dry white wine
250 ml meat broth

Instructions

1. Rub the meat with salt and pepper.
2. Spread mustard on one side of each piece of meat.
3. Cut the bread rolls into small cubes.
4. Pour the milk over the bread cubes.
5. Let the bread soak in the milk for 10 minutes.
6. Squeeze the soaked bread.
7. Peel the onions.
8. Finely chop the onions.
9. Dice the smoked bacon.
10. Finely chop the parsley.
11. Heat 1 tbsp of oil in a pan.
12. Lightly brown the bacon cubes.
13. Sauté half of the chopped onions in the bacon fat.
14. Mix the squeezed bread with half of the parsley and the egg.
15. Fold the bacon and onion mixture into the bread mixture.
16. Season the mixture with salt, pepper, and lemon zest.
17. Stir everything into a smooth mixture.
18. Spread the bread mixture onto the mustard-coated sides of the meat.
19. Place a bratwurst sausage crosswise in the center of the filling.
20. Roll up the meat starting from the short side.
21. Secure the end of the roulade with a wooden skewer.
22. Heat the remaining oil in a casserole dish.
23. Sear the roulades on all sides over high heat.
24. Add the remaining onion cubes and the marjoram sprigs.
25. Sauté the onions and marjoram briefly.
26. Deglaze the dish with wine and broth.
27. Simmer the roulades covered on low heat for approx. 50 minutes.
28. Remove the roulades from the pot.
29. Keep the roulades warm.
30. Remove the marjoram sprigs from the sauce.
31. Puree the sauce finely with an immersion blender.
32. Strain the sauce through a sieve.
33. Reduce the sauce until it is creamy.
34. Stir the remaining parsley into the sauce.

Nutrition per serving

kcal: 767
Protein: 63 g · Fett/Fat: 47 g · Carbs: 18 g