Smörbradgröde – roulades without rolled meat

Ingredients for 6 servings:

• 1 kg pork fillet(s)
• 1 small jar of shallots, 370 g, with liquid
• 1 small jar of sausages (cocktail sausages, 540 g)
• 1 small can of mushrooms, whole heads
• 1 medium-sized onion(s), diced
• 1 garlic clove(s)
• 2 tbsp mustard
• 2 tbsp, heaped clarified butter for frying
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika powder
• 1 tsp sugar
• 2 tbsp, heaped flour for dusting
• some cornstarch to bind

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

has nothing to do with roulades, but tastes similar and delicious

Cut the pork fillet into bite-sized pieces. Season with salt, pepper, and paprika. Lightly flour. Heat the clarified butter in a large pot and sauté the garlic clove and diced onion. Add the jar of pearl onions, including their liquid, and bring to a gentle simmer. Brown the pork fillet with salt, pepper, and paprika in a pan with clarified butter in two or three batches, then add to the pot and continue to simmer gently. Lightly brown the sausages and mushrooms, then add to the pot. Mix everything well and season with mustard and a little sugar. Add a little more water if the sauce is too thin. Bring to a boil. Thicken the sauce with cornstarch. This dish goes well with spaetzle or potatoes. This dish can also be prepared the day before; it tastes just as good reheated.