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Veal Roulades with Krakowska dry ham sausage

Bon appétit!

Ingredients

  • 500g Olewnik Old-Polish Dry Krakowska Sausage

  • 2 kg veal leg

  • 500 g  Dijon mustard

  • 200g blue cheese

  • 1 bunch of green asparagus

  • 500g shallots

  • 10 garlic cloves

  • 500ml white wine

  • 500ml meat stock

  • 250ml heavy cream (36%)

  • 1 small bunch each of fresh parsley and cilantro

  • Oil for frying

  • Salt and ground black pepper, to taste

Preparation

  • 1

    Prepare the Veal: Slice the veal leg lengthwise into steaks, about 1 cm thick. Pound them thinly with a meat mallet. Season one side of each piece with salt and ground black pepper.

  • 2

    Stuff and Roll: Spread a layer of Dijon mustard on the seasoned side of the meat. Place a slice of dry Krakow sausage, a rectangular piece of blue cheese, and one green asparagus spear on each steak. Roll the meat tightly into a roulade (you can secure it with a small toothpick).

  • 3

    Coat and Sear: Dredge the prepared roulades in flour and sear them in a pan with oil until browned on all sides.

  • 4

    Bake: Transfer the meat to an ovenproof dish. Pour in the meat stock (broth) and place in an oven preheated to 160°C (320°F). Bake for 45 minutes, basting the meat occasionally with the stock to keep it moist.

The main ingredient of this recipe is Olewnik Old-Polish Krakowska Dry sausage.

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