Veal, Bacon and Sausage Roulade


    This is a great dish to serve when entertaining. Veal is rolled with bacon and seasoned sausagemeat. It's served with a creamy celeriac puree.

    2 people made this

    Serves: 4 

    • 1 celeriac, peeled and chopped
    • 1 litre vegetable stock
    • 1 pinch dried thyme
    • 1 shallot, finely chopped
    • 250g mushrooms, finely sliced
    • 250g pork sausagemeat
    • 4 rashers bacon
    • 4 veal escalopes, pounded thin
    • 1 knob butter
    • kitchen twine

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Cook celeriac in vegetable stock for 20 minutes.
    2. Meanwhile, fry bacon for 2 minutes on each side. Remove and set aside.
    3. In the same pan, saute shallots over medium heat. Add mushrooms and cook for 10 minutes (add 1 tablespoon oil, if necessary).
    4. Stir in sausagemeat and break up with a wooden spoon whilst cooking. Season with thyme.
    5. Place escalopes onto a flat surface. Top each escalope with 1 rasher bacon and 1 tablespoon sausagemeat. Roll and tie with kitchen twine.
    6. Cook rolls in a non-stick frying pan for 10 minutes. The veal should no longer be pink.
    7. Drain celeriac and puree. Stir in butter. Serve with the veal rolls.
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