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This one is specially for Dave 
The weather's been very nice here btw, rain today though. How about Texas? Hot and muggy I'd guess. New job still treating you ok?
Right, here we go:
Take several very thin cuts of beef and/or chicken (or pound them with a meat mallet until they're thin), spread a layer of sausage meat on each one and cover with one or more slices of bacon. The ones I made here also have a small bit of picknick saussage in the middle, but that is an optional extra.
Roll each one up and fasten with a toothpick. Place in your cast iron pot with some oil, brown on all sides, then splosh some wine over them until they're 1/3 coevered (red, white or rose will work). Slam on the lid and simmer for at least 45 minutes, turning the parcels from time to time - this is where the WFO comes in, anything between 170 to 110 C will do. This is great served with mashed potatoes, veg, and what remains of the wine.
I've no idea if this is typically Swiss or not, or whether it has a different name elswhere. Its good anyway. And please note the cool Swiss cow cutting board...
The weather's been very nice here btw, rain today though. How about Texas? Hot and muggy I'd guess. New job still treating you ok?
Right, here we go:
Take several very thin cuts of beef and/or chicken (or pound them with a meat mallet until they're thin), spread a layer of sausage meat on each one and cover with one or more slices of bacon. The ones I made here also have a small bit of picknick saussage in the middle, but that is an optional extra.
Roll each one up and fasten with a toothpick. Place in your cast iron pot with some oil, brown on all sides, then splosh some wine over them until they're 1/3 coevered (red, white or rose will work). Slam on the lid and simmer for at least 45 minutes, turning the parcels from time to time - this is where the WFO comes in, anything between 170 to 110 C will do. This is great served with mashed potatoes, veg, and what remains of the wine.
I've no idea if this is typically Swiss or not, or whether it has a different name elswhere. Its good anyway. And please note the cool Swiss cow cutting board...
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