Sausage Rolls
Ingredients
- Ingredients
- 4 Beef roulade (150g)
- salt
- freshly ground peppers
- 1 Tbsp fine, spicy Dijon mustard
- 2 day-old White rolls
- 125 milliliters hot milk
- 2 onions
- 50 grams streaky Smoked bacon
- 1 bunch parsley
- 3 Tbsps Corn oil
- 1 small egg
- 1 tsp Lemon peel
- 4 small, raw Sausage (such as, Nuremberg sausages)
- 2 marjoram
- 125 milliliters dry white wine
- 250 milliliters Beef broth
Preparation steps
Rub the meat with salt and pepper. Coat one side with mustard. Cut the bread into small cubes and pour on the milk. Soak for 10 minutes and then squeeze out the excess. Peel the onions and finely chop. Cut the smoked bacon into cubes. Finely chop the parsley.
Fry the bacon briefly in 1 tablespoon of oil and then add half the onion to the pan. Mix with half the parsley and add the egg along with the bread. Season with salt, pepper and lemon zest and mix into a smooth mixture.
Spread the bread mixture across the meat. Place a sausage in the middle of each and roll up from the narrow side. Pin together with the end of a wooden stick.
Heat the remaining oil in a casserole dish and fry the rolls. Add the remaining onions and marjoram sprigs and fry briefly.
Pour the wine and broth into the dish, cover, and cook on low heat for about 50 minutes.
Remove the rolls from the pan and keep warm. Remove the marjoram branches from the sauce. Puree the sauce with a blender and strain through a sieve. Reduce down in a pan and mix in the remaining parsley.
Serve the rolls hot and drizzled with the sauce.
