Veal Roulade

Cook the pepperoni quarters in slightly boiling water for four minutes. Drain and cool.

Sauté onion and garlic in warm butter for three minutes until translucent. Add to spinach form. Add ham with veal sausage meat and minced meat. Add basil and parsley as well.

Season everything with paprika, salt and pepper and mix well.

Spread the bacon on the surface tranche by tranche, slightly overlapping. If necessary, pound the veal spaetzli even thinner and place on the bacon slices, which should be completely covered. Place pepperoni quarters lengthwise on top. Spread the filling evenly on top and fold the meat over it from both sides, pressing well. Tie the roulade with kitchen string.

Brush the veal roulade with oil before roasting. Roast on the grill at a sufficient distance from the embers for about fifty minutes, turning frequently. Rest for ten minutes before slicing.

Tip The meat roulade can be prepared well the day before. It can also be put in a marinade to taste. Keep in the refrigerator.

(*) Veal sausage meat – veal sausage meat is a finely pureed amount of veal meat and trimmings, fat tissue, water and salt. Depending on the manufacturer and the intended use, the sausage meat is seasoned even more or less spicy. The more it shrinks during preparation, the higher the water content was, which is usually reflected in the price. With its rather neutral Wohlges

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