Ingredients:

- 4 sticks of Polish sausage
- 1 kg pork neck
- 4 onions
- 5 pickled hills
- salt, pepper
- 3 spoonfuls of lard
- 3 bay leaves
- 5 grains of allspice
- string or thread for wrapping the scions

Preparation:

Cut the pork neck meat into 10 slices. Pound the slices with a mallet, sprinkle with salt and pepper. Peel the onion and cut into eights. Cut the Polish sausage and cucumbers into 5-6 cm long strips. Place a few strips of sausage, cucumbers and onions on the edge of each pork neck slice. Roll up tightly and carefully into a roulade and tie with string or thread. Fry the scions until golden brown on all sides in a pan with heated lard. Pour half a liter of water into the roasting tin, bring to the boil and collect the flavours from the pan. Pour the stock from frying into the roasting tin with the rolls, add bay leaves, allspice and salt. Put in the oven and simmer covered at 180 o C for 45 minutes. Remove the zrazy meats and thicken the sauce. Before serving, unhook the thread from the scions.

The recipe was prepared by Krystyna Gierszewska, our culinary expert.