Silesian peritoneal roll (Bauchroulade)

Category: Cold meals and snacks
Kitchen: german
Silesian peritoneal roll (Bauchroulade)

Ingredients

peritoneum
FOR PADDING: taste
ground black pepper
salt
garlic
caraway
mustard liquid / dry + grain
FOR BRINE: taste
water
dry white wine
juniper berries
bulb
salt
nutmeg
ground black pepper, red, paprika
black peppercorns
Bay leaf
FOR FILLING:
sautéed onion
anything!

Cooking method

  • Silesian peritoneal roll (Bauchroulade)
  • Silesia is a historical region in Central Europe. Most of Silesia is part of Poland, smaller ones are in the Czech Republic and Germany. The folk cuisine of the East Saxons is today called Silesian cuisine. Geographically, Silesia is a part of Poland and the Czech Republic after World War II, and about 7 million ethnic Germans from Silesia were expelled. In today's Germany, there are only 2 small pieces - Upper Lausitz in the state of Saxony and Lower Lausitz in the Zemdi Brandenburg belonging to the former Silesia. Silesian cuisine has brought to Berlin such dishes as pickled hard-boiled eggs and eintopf.
  • Pork rolls from the stomach (peritoneum) are prepared much more often than beef rolls. They can be stuffed with sautéed onions or a more complex filling. I have no pork, but I have beef. I will cook it! (Cooked faster from pork)
  • Cooking on the stove-cook (I boiled). Wash the peritoneum (do not cut off films and fat) and dry, spread on the work surface, sprinkle with salt and rub with a mixture of spices (you can add any to your taste). Cut into smaller pieces if necessary, and then roll up, tie well with tight thread and leave in the refrigerator overnight. Bring the water to a boil along with all the ingredients and cook the rolls for 4 hours, periodically adding evaporating water. Cook in a pressure cooker for 1.5 hours. Cool the roll, coat with garlic and pepper, put in the refrigerator overnight.
  • Cooking in the oven, baking in the sleeve. Wash the peritoneum (do not cut films and fat) and dry, spread on the work surface, sprinkle with salt and rub with a mixture of spices (you can add any to your taste). We put the meat in a plastic bag, pour in a glass of wine, tie the bag and put it in the refrigerator for a day. Cut into smaller pieces if necessary, and then roll up, tie with a tight thread and put in a baking sleeve, sprinkle with herbs and pepper on top for beauty. We cook for 3 hours in a preheated oven at 180g, first until golden brown, and then lower the temperature. Cool the roll and put in the refrigerator overnight.

Time for preparing:

4-5h

Cooking program:

stove / oven

Mikhaska
Natasha! Class!
I have already noticed that the dishes you cook are simple, but that makes them no less tasty.
And rolls from the belly, especially from pork, my family adores ...
TYSYA-1963
I was very interested in the recipe, but I did not quite understand what the peritoneum is, is it something like a podcherevka?
NataliARH
TYSYA-1963, yes, he is!
Mikhaska, like I wrote under the avatar that I am on "you" Thank you Ira, simple you mean there is no black caviar)))? And some kind of peritoneum and scars! Yes, they just bought meat for future use, and a quarter of a carcass clearly means a quarter, but this is good, I also love these rolls!
TYSYA-1963
Thanks, bookmarked
Jenni
peritoneum with or without skin?
NataliARH
TYSYA-1963, cook with pleasure!
Jenni, it is better without the skin, but generally not for an amateur, I think it takes longer to cook with the skin

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