Ingredients:

- 2 sticks of Polish sausage
- 80 dag of minced pork
- 2 onions, 3 cloves of garlic, 2 eggs, salt, pepper
- 12 thin slices of steamed bacon
- 2 tbsp lard for frying
- 2 pieces of 30x30 gauze, 4 pieces of string
- parsley for decoration

Preparation:

Mix minced meat with chopped onion and garlic, eggs, salt and pepper. On each piece of gauze spread 6 slices of bacon to form a rectangle. Leave the edges of the gauze free. Place the meat on the two pieces of gauze with the bacon and form a two centimeter flat rectangle. Place a stick of Polish sausage in the middle of the rectangle. Using the gauze, roll the meat across the bacon strips to form a roulade. Tightly pin the sides together and tie with string. Put the roulades into a roasting tin greased with lard and place in an oven preheated to 190 o C. Bake for 40 minutes, basting with water from time to time. Remove the roulades from the roasting tin and unwrap the gauze. Can be served hot as a dinner dish or cooled, cut into slices and served as an appetizer.

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