Stuffed roulade with pepper sauce

Name: stuffed roulade with pepper sauce
Cook time: 15 min
Total time: 80 min
Yield: 4
Ingredients: 1 Pork roast Party favorite; 3 Catalan bratwurst; 10 g fresh Italian herbs container 20 g; 50 g unsalted butter; 380 ml meat fond pot; 1 el green peppercorns little pot; 125 ml fresh cream

Oven roulade filled with Italian herbs and Catalan bratwurst, served with pepper sauce.

Ingredients

Kitchen Stuff

1 oven-proof frying pan
1 meat thermometer

Directions

Preheat the oven to 175 ° C.
Carefully remove the net from the roulade, but do not throw it away.
Cut the roulade in length to 2/3. Open the meat. Cut half in on both sides. Now you can do it a long rag.
Remove the skin from the sausages and spread the sausage meat over the folded out roulade.
Ris the leaves and needles of the herbs and divide them over the meat.
Roll the roulade firmly and pull the net over again. Sprinkle around with salt and pepper.
Heat the butter in an oven-proof frying pan or ovenproof frying pan. Fry the roulade over medium heat in 4 min. Brown.
Insert the meat thermometer into the thickest part of the meat. Bake in the oven for about 55 minutes until the meat is 62 ° C.
Remove the meat from the pan and loosely wrap it in aluminum foil. Leave to rest for 10 minutes.
Pour the fat out of the pan, leave the casings. Put the pan on high heat and add the fond and peppercorns. Boil down until a 1/4 is left.
Add the whipped cream and reduce again until the sauce is thick and liquid.
Remove the net. Cut the meat into slices and serve with the sauce.
Bon appétit! .