John Myers
Ingredients for 4 servings:
- 8 slice(s) turkey breast, thinly sliced
- 200 g sausage (chorizo) in slices
- 100 ml white wine
- 1 tsp butter
- 1 tsp oil (virgin coconut oil)
- 2 large onions
- 3 cloves garlic, if you like more
- 500 g sauerkraut
- 200 g yogurt, Greek
- 2 cloves garlic
- some herbal salt, to taste
- Chili flakes, for sprinkling
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Suitable for SIS, served with garlic yogurt
First, we prepare the yogurt side dish. To do this, we peel the garlic cloves and press them into the yogurt, then season with herb salt. Next, we move on to the roulades. Peel and dice the onions and garlic. Place two slices of chorizo on each turkey slice, roll them up, and wrap them with string. Cut the remaining chorizo slices into small pieces. Heat the butter and coconut oil together in a pan and brown the roulades all over, then remove them from the pan. Now add the onions, garlic, and chorizo to the pan and brown them in the remaining fat. Deglaze with white wine and add the sauerkraut. Mix thoroughly and simmer for about 10 minutes. Now return the turkey roulades to the pan, cover them lightly with sauerkraut, and simmer for another 5 minutes. Remove the string from the roulades and place them on the plate with the sauerkraut. Add the garlic yogurt and sprinkle the latter with chili flakes. Additional seasoning such as salt or pepper is not necessary as the chorizo is spicy enough.
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