Veal roll-ups
with Krakowska sausage
3 osoby
Średnio trudny
w przygotowaniu
  • 0.5 kg traditional Polish Krakowska dry sausage
  • 2 kg leg of veal
  • 0.5 kg dijon mustard
  • 0.2 kg blue cheese
  • 1 bunch of green asparagus
  • 0.5 kg shallots
  • 10 cloves of garlic
  • 0.5 L white wine
  • 0.5 L meat broth
  • 0.25 L double cream – 36% fat
  • 1 small bunch of parsley and coriander
  • Oil for frying
  • salt, ground black pepper – to taste

Cut the leg of veal lengthwise into 1 cm thick slices, pound them with a meat tenderiser, sprinkle one side with salt and pepper, brush with dijon mustard, top with a slice of Krakowska sausage, a rectangle of blue cheese, green asparagus and roll (you can pierce the roll-up with a small toothpick). When ready, sprinkle roll-ups with flour and fry in oil on each side. Next, put the meat into an ovenproof dish and place in the oven for 45 minutes at 160°C, pouring in the stock.


To the frying pan where you previously fried the roll-ups add the chopped shallots and garlic, fry for a while, then pour in the white wine and when it evaporates add the meat stock, then the double cream and continue to cook until the sauce thickens. Once cooked, throw in the baked roll-ups, remaining pieces of green asparagus, some horseradish from a jar and sprinkle with the fresh herbs.