Stuffed Emperor Meat

This is how it’s done! Whisk the soaked rolls well. Fry the onions, garlic and chopped greens briefly in butter until light and add to the rolls form. Mix well with the remaining ingredients and a little pepper, thyme and salt. Put this farce into the Kaiserfleisch and sew the opening with string. Season the roast well with salt, bell pepper and paprika. Roast in the stove with little fat and roast vegetables for one and a half hours with constant basting and turning twice.

Cut the roast and arrange it in a platter.

Mashed potatoes and a green seasonal vegetable are worthy accompaniments to this country meat dish.

(*) – To keep a good sauce, a little roast vegetable should be added to each roast. The technical term for this is ‘mirepoix (diced root vegetables)’. It consists of diced celery, onions, carrots, leeks, garlic, crushed cloves, peppercorns, bay leaf, thyme and rosemary. There are several types of mirepoix (diced root vegetables), they depend on the type of dish, e.g. white mirepoix (diced root vegetables) for cream soups and white sauces, or the one described above for roasts and basic brown sauces.

To make it more abundant, a garnish of bacon cubes, some mushrooms and toasted bread cubes on top form.

Our tip: use a deliciously spicy bacon for a delicious touch!

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