Friday, August 12, 2011

Rouladen Filled with Bratwurst

(4 servings)

I was in the mood for rouladen but wanted to try something a bit different from the ones I usually make.

Whole Foods packaged their bratwurst as bulk this week. It's usually well seasoned and not too fatty, so I thought it would make an interesting filling for my rouladen.

I used a hot mustard instead of Dijon to provide a nice contrast to the sweet and sour sauce resulting from the red wine and chopped apple.

These rouladen turned out even better than I had hoped for and I'll definitely be making these again.

4 thin slices top round, about 3/4 - 1 lb.
3/4 lb bulk bratwurst (sausage) meat
2 tbsp hot German mustard
salt and freshly ground pepper
16 stalks of garlic chives, (optional.. when the rouladen were done, the chives didn't seem to make much difference)
1 medium onion, chopped
1 apple, cored and chopped
1 cup dry red wine
1 cup unsweetened apple juice
1/4 tsp dried thyme
1/4 tsp dried rubbed sage
1 bay leaf
2 tbsp instant flour such as Wondra or Robin Hood Blending Flour

chopped parsley for garnish

Pound the round steak slices lightly with a meat hammer and then spread some mustard over the top surface of each slice. Sprinkle a bit of salt and pepper over the mustard.

Place 4 stalks of chives on each slice (if using). Divide the sausage meat into 4 pieces and place one piece near the end of each slice. Roll up each slice of meat, starting from where you've placed the sausage and either tie it together with kitchen string or secure with toothpicks. I like to secure the sides as well.

Brown the rouladen in a skillet. Set aside.

Place the chopped onions and apples into a heavy pan with lid. Add the rouladen. Pour in the wine and apple juice. Add the thyme, sage and bay leaf. Cover the pot and cook over very low heat for about 2 1/2 - 3 hours.

Remove the lid and check the sauce adjusting the seasoning, if necessary. Remove the rouladen and place them on a plate. Remove the bay leaf and turn up the heat a bit. Sprinkle the instant flour over the surface and stir into the sauce. Cook until the sauce thickens, then return the meat to the pot (to keep warm until it's served).

These rouladen go well with rice, plain Spätzle or bread dumplings  .. anything you can top with the wine, apple and onion sauce. Garnish with the chopped parsley.

Leftover rouladen reheat very well

1 comment:

Sue/the view from great island said...

My grandfather used to make rouladen, but I don't think he passed the recipe down to anyone. Thanks for posting this, the photos in this and your original rouladen dish bring back so many memories.

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