Beef roulades with bratwurst

Ingredients for 2 servings:

• 2 beef roulades
• n. B. Salt
• n. B. Pfeffer
• 1 onion(s)
• 2 slice(s) sausage (mortadella), Italian
• 1 bratwurst, see recipe description
• 1 jar red wine (Lambrusco)
• 2 cup(s) broth, or hot water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 20 minutes

Salsiccia in Galera – prison sausage. A dish from Emilia Romagna.

Take a bratwurst approximately 2 cm thick and 24 cm long, or approximately 3-4 cm thick and 12 cm long, or 2 small Nuremberg bratwursts. Spread the roulades on a work surface, thinner end at the bottom. Season with salt and pepper. Top each roulade with a slice of mortadella. If using a thin sausage, cut it into two 12 cm long pieces. If using a thick sausage, remove the skin and cut it in half lengthwise. Place the bratwurst pieces crosswise on the bottom of a roulade, roll up the roulades, and secure with roulade clips or a toothpick. Finely chop 1 onion. Heat 3 tablespoons of olive oil in a pan and fry the onions and roulades over medium heat until the onions and roulades have browned. Deglaze with a glass of Lambrusco and 2 cups of stock or hot water, cover, and simmer over low heat for about 2 hours, depending on the quality of the meat. A popular dish in Emilia-Romagna, especially around New Year’s Eve. Originally, this dish involved filling a thick, large slice of beef with cotechino (a stuffed pig’s foot). The original recipe, called “Cotechino in Galera,” is included in the famous Artusi cookbook. The recipe above is a simpler version, filled with sausage and mortadella. A balanced ratio of beef and sausage is important for this dish.