Clean, select and rinse spinach. Blanch in boiling hot salted water for about one minute, rinse in iced water and drain.
Squeeze the sausage meat out of the skin. Remove skin from onions and finely dice. Rinse parsley and/or thyme and chop. Knead everything together. Season with pepper, nutmeg and maybe a little salt.
Place two spinach leaves next to each other, overlapping. Spread one tbsp. filling evenly on each. Fold in overhanging sides, roll up and pin with wooden skewers.
Heat fat. Fry rolls in it all around. Extinguish with water, bring to boil and stir in clear soup. Cover and simmer at low temperature for 20 to 25 minutes.
In the meantime, clean and rinse tomatoes, remove stalk and cut into cubes. Remove the rolls. Stir the paradeis pulp and creme fraiche into the stock and simmer on low heat for a little while. Season to taste with salt and freshly ground pepper. Rolls repeatedly in the sauce form. Sprinkle with diced tomatoes.
Serve with spareribs and a cool rose wine as a drink.
Our tip: Use the young, tender spinach from the farmers’ market!
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