Rouladen mit Bratwurstfüllung

Ingredients

• 4 beef roulades (150 g each)
• Salt
• pepper, freshly ground
• 1 tbsp sharp Dijon mustard
• 2 stale rolls
• 125 ml hot milk
• 2 onions
• 50 g smoked ham, diced
• 1 bunch parsley, finely chopped
• 3 tbsp germic oil
• 1 small egg
• 1 tsp lemon zest
• 4 small raw bratwursts (e.g., Nürnberger Rostbratwürstchen)
• 2 Bay leaves
• 125 ml dry white wine
• 250 ml meat broth

Instructions

1. 1.

   Rub the beef roulades with salt and pepper. Brush each side with mustard. Cut the stale rolls into cubes, pour hot milk over them, let soak for 10 minutes, then squeeze out excess liquid. Peel and finely chop the onions. Dice the smoked ham. Finely chop the parsley.

2. 2.

   Brown the diced ham in 1 tbsp oil until lightly browned, then sauté half of the onions with it. Mix the remaining onions, parsley, and egg into the roll cubes. Season with salt, pepper, and lemon zest, and stir to form a smooth mixture.

3. 3.

   Spread the roll mixture over the beef roulades. Place one bratwurst across the middle of each roulade, rolling from the lean side. Pinch the ends with a wooden skewer to secure.

4. 4.

   Heat the remaining oil in a braising pot and sear the roulades all sides until browned. Add the remaining onion cubes and bay leaves, sauté briefly. Pour in wine and broth, cover, and simmer gently for about 50 minutes. Remove the roulades from the pot and keep warm. Take out the bay leaves. Puree the sauce with an immersion blender, strain through a sieve, reduce to a creamy consistency, then stir in the remaining parsley.