Beef Roulade with Sausage Stuffing

Franz Betzel: Rouladen are among the favorite dishes of the Germans ~ if necessary just as thus, because there are innumerable possibilities to fill them. Today we will try the version with sausage meat, but they are also said to taste excellent with goat cheese and nuts.

At this point a tip: If you don’t know where to get sausage meat – just buy raw sausages and squeeze the sausage meat out of the casing.

Slightly flatten the roulades and season with salt and pepper. Spread mustard on one side at a time.

Remove the peel from the onion and garlic, cut into small cubes and sauté half of them in the melted butter until soft. Add the marjoram and parsley, sauté briefly, cool a little and mix into the sausage meat. Mix everything well, season with salt and pepper if necessary.

Spread the sausage mixture evenly on the roulades, wrap the long sides a little and roll up from the narrow sides. Pin the ends with roulade pins or toothpicks.

Rinse and chop the greens. Heat oil in a casserole and sear the roulades over high heat until hot all around. Add the greens, remaining onions and garlic, and the paradeis pulp and sauté briefly. Extinguish with clear soup and steam with closed lid at low temperature for 1 hour. If necessary, add a little more liquid.

The

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