Roulades – My Way

Cut carrot, leek and celery into 5 cm long matchstick-thick sticks. Spread roulade slices on both sides S+P, then each on the inside with mustard, a small border at the end. Spread a quarter of the sausage evenly on each of the top 2/3, then top with a quarter of the pancetta and spread a quarter of the vegetables evenly on each.

Roll up carefully, wrapping the sides a tiny bit. Secure with a wooden stick.

Heat oil in a casserole on high, almost smoking, then brown the roulades well on all sides, remove. Turn down temperature, add diced vegetables to crock pot, soften, scraping loose roast residue. Add parsley stems, paradeis pulp, thyme and bay leaf, sweat for 1 min. Deglaze with wine and clear soup, boil briefly, add roulades repeatedly to saucepan and simmer gently with lid closed until tender, approx.

1 1/2 hours.

Remove roulades, keep warm. Remove bay leaf, blend sauce well with magic wand. Finally, blend in butter until sauce is nice and glossy. Season with S+P.

Serve with sparrows and red cabbage, of course.

Ralph. Very tasty, the pork mince makes the roulades exceptionally juicy.

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