Beef Roulades with White Sausage Stuffing

Great for guests: While the roulades are steaming, you can sit together and relax. The sparrows are ready in no time at all. Peel the sausages and cut them into quarters lengthwise. Dry cucumber sticks and cut to Weisswurst length. Lay out bacon slices on the surface. Season roulades on both sides with salt and season with pepper and place each roulade on 1 bacon slice. Brush top of roulade with mustard and top each with 2 sausage pieces and 1 cucumber stick. Roll up roulades from the short side and pin together with wooden skewers.

Heat clarified butter in a roasting pan, fry roulades in it at high temperature until brown all over. In the meantime, dice the onions. Remove roulades, sauté onions in the drippings until translucent. Beer, clear soup and roulades in the roaster form. Cover and braise at low temperature for 1 hour.

Remove the roulades from the braising stock and keep warm. Blend the braising stock and whipping cream with a hand blender, pass through a sieve into a small saucepan and bring to the boil. Bind with sauce thickener, season if necessary and serve with the roulades. Serve with spareribs.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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