Stuffed horse roulades

Ingredients for 10 servings:

• 10 roulades (horse roulades), at least 350 g each
• 150 g mustard, medium hot
• 5 gherkins
• 5 sausages (pepper biters)
• 200 g bacon, streaky
• 5 onions
• 2 liters of stock, broth or water
• 150 g butter
• 125 g flour
• Salt and pepper, black
• marjoram
• 1 rosemary sprig(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 hours 30 minutes; Total time approx. 6 hours

XXL

Flatten the meat roulade and spread it out horizontally. Season the roulades with salt and pepper, brush with mustard, and sprinkle with marjoram. Halve the gherkins and peppercorns and place them at the bottom of the roulade. Cut the bacon into strips and roughly slice the onion, then place them in the same way. Roll the meat roulade up once, tuck in the ends, and finish rolling. This way, no thread, needle, or staple is needed. Place the rolled roulades in a casserole dish and cook in an oven preheated to 230°C (fan-assisted oven) for about 30 minutes, stirring to brown. Then top up with stock, broth, or water. Add the rosemary, sprigs if possible, and braise the roulades in the oven with the lid closed for about 5-6 hours at 120°C (250°F). Melt the butter in a saucepan and mix with the flour to make a dark roux or gravy. Remove the roulades and rosemary sprig from the stock and add the roulade stock to the roulade stock until it thickens into a sauce. Return the roulades to the pan. This pairs wonderfully with red cabbage, kale, Brussels sprouts, glazed carrots, dumplings, and potatoes.