Roulade sausage

Ingredients for 5 servings:

• 650 g beef (topside of beef)
• 250 g smoked pork belly or bacon
• 4 tsp, heaped mustard, medium hot
• 15 g sea salt
• 5 g peppercorns
• 5 g cutter aid, optional
• ½ g caraway
• 1 small jar of cucumber(s) (amount and variety according to taste)
• some cucumber water
• 2 m.-sized onion(s)
• Pork intestine caliber 28/30, 1.5 meters
• some oil or clarified butter for frying
• 2 large carrots
• 200 g celeriac
• 1 leek(s)
• some parsley root(s)
• 200 ml red wine, semi-dry
• some sugar for caramelizing
• 2 tsp tomato paste
• 700 ml water
• 1 small onion(s)
• 1 clove(s)
• 2 bay leaves
• 2 allspice berries
• 2 juniper berries
• possibly cornstarch

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 30 minutes

born out of a beer mood

First, soak the casing in water for 30 minutes, rinsing occasionally. Meanwhile, finely chop the onions, cucumbers, and soup vegetables. Grind the salt, caraway, and pepper in a mortar. Put the meat through a meat grinder and then mix with the mustard, cucumbers, onions, cucumber water, salt, pepper, and caraway mixture, and any cutter additives. Stuff the finished meat mixture into the casing. Then cut the sausages to the desired length. Fry the sausages in a pot or roasting pan until golden brown, then remove and set aside. Sauté the vegetables in the same pot and let them caramelize briefly with the sugar, about 1 minute. Add the tomato paste and sauté briefly until the tomato paste coats the vegetables. Then deglaze everything with the red wine and reduce until the bottom of the pot is visible. Pour in the water and immediately reduce the heat to a simmer. Add allspice, cloves, juniper berries, and bay leaves and stir briefly. Add the browned sausages to the sauce and let everything simmer for about 1.5 hours. Then remove the sausages from the sauce and set aside briefly. Strain the sauce, return it to the pot, and thicken with a little cornstarch if desired. Depending on your preference for the consistency of the sauce, return the sausages to the pot to warm them up briefly if they’ve gotten too cold. Anything you would eat with roulades works as a side dish: red cabbage, sauerkraut, savoy cabbage, potato dumplings, fries, hash browns, spaetzle, etc. The dish can also be prepared the day before. Tips: The roulade sausage tastes like original beef roulades. You can also make the sausage in advance and preserve it. Or simply grill the sausage, then of course without the sauce, but simply as a grilled sausage and put it on a bread roll. It’s something different. You won’t believe it, but the grilled sausage also tastes really good with homemade tzatziki.