John Myers
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Schnuffi Roulades
The perfect schnuffi roulades recipe with a picture and simple step-by-step instructions.
- 1 size Onion
- 150 g Diced pork belly, smoked and seasoned
- Sweet paprika
- 4 piece Pork stick chops
- Salt, pepper from the mill
- Garlic granules, mustard
- 4 tbsp Emmental, grated
- 4 piece Gherkins with chilli, drained
- Flour for turning
- 3 tbsp Clarified butter
- 1 tbsp Butter
- 1 tbsp Flour
- 0,375 l Delicacy broth (instant)
- 1 packet Hunter sauce (instant; for 250 ml; e.g. from maggi)
- 250 ml Hot water
- 0,125 l Red wine, dry
- 4 piece Cherry tomatoes
- Tomato salt
- Parsley, finely chopped
This is how they are filled and rolled:
- Peel the onion, you may burst into tears, but still dice it into small pieces. Put the bacon cubes in a heated pan and fry them. Continue to fry while stirring, add the onion pieces and fry until translucent. Season with sweet peppers. Put away and note the place.
- Tear open the 700 g cutlet pack that you bought from the meat shelf in the supermarket and of course also paid for at the checkout. Take out chops. Pack can go, the Koch-Sepp and the boilable no longer need. Separate the chop bones with a sharp boning knife and set aside. Rinse with the meat under cold water from the tap and pat dry. Knock the stick chops thinly, being careful not to hit the “famous” thumb. . .
- Place the meat slices side by side on a large kitchen board. Salt lightly, pepper more and turn over. Sprinkle with garlic granules and brush with plenty of mustard. Now distribute the bacon and onion mixture on top, sprinkle with grated cheese and place 1 cornichon with chilli on each. Shape the cutlets into roulades, pin the ends with toothpicks or roulade needles and turn in flour.
This is how they are fried and eaten:
- Heat the butter lard in a roaster that also has a lid and let the roulades take on color on all sides. Sear the bones as well. Then remove everything, heat the butter in the remaining frying fat and stir in the flour. Roast briefly, then deglaze with the delicacy stock. Just put the roulades in the sauce, cover and simmer over a medium heat for 45 minutes, take them out of the roaster, put them away warm and note the place.
- Pour the contents of the hunter sauce packet into the intensive roast stock, pour in the water and beat with a whisk. Don’t drink the red wine, just pour it over. Put the Schnuffi roulades back in the roaster and reheat everything.
- Serve the roulades with tomato slices, which are seasoned with a little tomato salt, a mashed potatoes and the very “tasty” sauce. Garnish with some finely chopped parsley and serve. And drink beer with it. . .
Koch-Sepp tip
- You can simply fold the pork slices with the filling and then pin the edges with roulade needles as above.
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