Roulades with bacon plums and walnut butter-sausage

Name: Roulades with bacon plums and walnut butter-sausage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 8 Beef roulades (approx. 200 g each); 8 TSP Mustard; 7-10 Tbsp salt, pepper, nutmeg; 16 discs Bacon (breakfast bacon); 24 (approx. 300 g) Soft plums; 2 Onions; 2 TABLESPOONS clarified butter; 2 TABLESPOONS Flour; 1/4 l dry red wine; 200 ml apple juice; 4-5 Stem(s) Thyme; 1.25 kg waxy potatoes; 2 TABLESPOONS Olive oil; 1 (approx. 1.5 kg) Savoy cabbage; 2 TABLESPOONS Walnut kernels; 4 TABLESPOONS Butter; 8 Roulade needles or wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

8 Beef roulades (approx. 200 g each)
8 TSP Mustard
7-10 Tbsp salt, pepper, nutmeg
16 discs Bacon (breakfast bacon)
24 (approx. 300 g) Soft plums
2 Onions
2 TABLESPOONS clarified butter
2 TABLESPOONS Flour
1/4 l dry red wine
200 ml apple juice
4-5 Stem(s) Thyme
1.25 kg waxy potatoes
2 TABLESPOONS Olive oil
1 (approx. 1.5 kg) Savoy cabbage
2 TABLESPOONS Walnut kernels
4 TABLESPOONS Butter
8 Roulade needles or wooden skewers

Directions

1
Dab the meat dry and lay it next to each other. Spread 1 tsp. mustard on each slice, season with salt and pepper. Place 2 slices of bacon and 3 plums on each slice. Roll them up tightly to form roulades and pin them with roulade needles or wooden skewers.
2
Onions peel and chop finely.
3
Heat the lard in a large roaster or casserole. Fry the roulades in it until brown on all sides over a high heat. Take them out and fry the onions in hot frying fat. Dust with flour and sauté briefly.
4
Deglaze with wine, apple juice and 400 ml water and bring to the boil while stirring. Add roulades again and cover everything 1 1⁄2-1 3⁄4 Stew for hours. Wash thyme and shake dry. Pluck the leaves.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel, wash and slice the potatoes. Mix with salt, thyme and oil, spread on a fat pan. Bake in a hot oven for about 45 minutes, turning in between.
6
Savoy cabbage clean, wash, quarter and cut into strips from the stalk. Coarsely chop the nuts. Heat 2 tablespoons of butter in a large casserole. Roast the nuts in it and take them out. Heat 2 tablespoons of butter in the nut butter.
7
Sauté the cabbage in it while turning. Season with salt, pepper and nutmeg. Add 150 ml water and bring to the boil. Cover and stew for about 20 minutes.
8
Fold the walnuts into the savoy cabbage, season again. Lift out the roulades. Season sauce with salt and pepper. Arrange everything.