3tbspClarified butter and clarified butter products
Flour butter for binding
Toothpicks or roulade needles
Boiled potatoes and cucumber salad
Peel the onion ... halve and cut into strips. Clean the remaining vegetables for the sauce and cut into medium pieces.
Halve the sausages ... peel off the skin and roll each half in 2 slices of ham. Peel and halve the shallots.
Rinse the meat and dry with a paper towel. Lay out on a work surface ... lightly salt and pepper. Brush with mustard to taste. Place the rolled-up sausage halves on the wider end of the roulade ... place 2 halves of the shallot on each and roll up tightly. Secure the end with a toothpick or roulade needles.
Heat the butter lard in a roaster. Fry the roulades all around until crispy ... take them out of the roaster again. Now fry the onion strips in the frying fat until crispy. They should be nice and dark (toasted aromas and color for the sauce)
Then add the remaining vegetables and let them take on color. Stir every now and then. Deglaze with the beef stock (own production). Put the roulades back in ... close the lid ....
Bring everything to the boil again ... reduce the heat to 2.5 (from 9) and let the roulades simmer gently for approx. 90 minutes. If you can easily pierce them with a fork, then you've come to the right place.
In the meantime....
In the simmering time for the roulades you have enough time to prepare the potatoes and the cucumber salad. At this time of day, I prefer Brussels sprouts as a side dish, but my husband preferred a salad. Should everyone decide for themselves.
Remove the roulades from the sauce and strain them through a sieve. Now season to taste and, if necessary, spice up. Since I make my beef stock myself, it was just right. Tie the gravy sauce with flour butter puffs until it is slightly creamy (I frozen the flour butter puffs so I always have them to hand)
Cut one roulade diagonally ... Put on the potatoes ... Add the sauce and sprinkle the potatoes with a little dried leaf parsley. Serve with the cucumber salad with cream dressing.
As dessert there was the baked apple dwarf.
Note on our own behalf:
If you are still wondering why I do not use boards or the like to prepare dishes or dough, I will tell you the following: My kitchen has a granite worktop. This is specially sealed, extremely robust, easy to clean and absolutely hygienic.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.