Pork Roulade

Rating: 4.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the Kaiserfleisch diagonally to the fiber, so that the piece of meat still hangs together 2 cm (can also be prepared by the butcher).

Unfold, season the inside with salt, spread with tomato puree and the sausage meat, evenly distribute onion rings, garlic and kitchen herbs on it.

Roll up the meat, tie it with kitchen string.

Heat a roasting pan with oil on the lowest shelf of the oven heated to 200 degrees Celsius, season the meat, place it in the roasting pan and brown it on all sides. Reduce temperature to 170 degrees and braise for about 90 minutes with the lid closed.

Mix white wine and meat broth, pour it over the meat roulade from time to time. Remove kitchen string before carving.

Cut meat into even slices.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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