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Rouladen - Sausages with wine
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Recipe Information
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| Name: |
Rouladen - Sausages with wine |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
22 Jan 2006 |
| Updated: |
-- |
| Views: |
254 |
| Rating: |
This recipe is unrated. |
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Description:
Country Luxembourg - Most traditional dishes are of peasant origin, but Luxembourg's affinities with both French and German culture, have long ago been translated into the country's speciality foods. |
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Recipe Ingredients
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- Makes about 4 to 6 servings
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- 8 very thin slices of flank steak (about 1 b/750 g)
- 3/4 lb/375 g sausage meat
- 16 thin slices bacon (about 1/2 lb/250 g)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 large carrot, chopped
- salt and pepper
- 4-5 stalks celery, sliced
- 1/2 bottle (375 ml) medium-dry white wine
- 2 tablespoons chopped parsley
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Recipe Instructions
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In this recipe, use mild or spicy sausage meat, as you prefer, and serve the rouladen with mashed potatoes.
1. Lay the slices of steak on a chopping board and gently flatten them with the side of a large knife.
Divide the sausage meat into 8 portions and spread it onto the steak slices, leaving a narrow border so the stuffing does not leak out when you roll up the slices.
Roll the slices into bundles, and then roll each bundle in bacon, angling so the bacon holds the bundle together and does not overlap.
2. Heat the oil in a sauté pan or deep frying pan and brown the rouladen thoroughly on all sides, 8 to 10 minutes.
Take them out, add the onion and carrot with some pepper (the bacon will add salt) and sauté until soft, 3 to 5 minutes.
Stir in the celery and cook over high heat, stirring, until the vegetables start to brown, 3 to 5 minutes.
3. Replace the rouladen on the vegetables and pour over the wine.
Add enough water to half cover the rolls.
Cover the pan and simmer, stirring occasionally, until the rouladen are very tender when pierced with a two-pronged fork, 1 1/2 to 1 3/4 hours.
Stir and turn them from time to time during cooking and add a little more water if the pan gets dry.
4. When done, take off the lid and boil down the sauce until concentrated.
Taste and adjust the seasoning.
The rouladen can be stored up to 3 days in the refrigerator, or frozen, and their flavor will mellow.
Serve them very hot, sprinkled with parsley.
What Wine:
To Cook: The Moselle area produces light, food-friendly white in quantity. I’d recommend a sylvaner or an inexpensive riesling for the braising process or, if you've chosen a spicy sausage for the filling, a gewürztraminer.
To Drink: Surprisingly, the same white wine may do nicely on the table. If you would prefer a red, try to find an Alsatian pinot noir or one of the lighter Burgundies such as Santenay, St. Aubin or Fixin.
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