You will need
  • For rolls:
  • - 500 g pork rind;
  • - 250 g of any minced meat or meat;
  • Sol;
  • - pepper;
  • Spezia.
  • For the sauce:
  • - 500 ml light beer Nagornogo;
  • - 2 tablespoons of mustard;
  • - 1 tbsp of honey;
  • - 1 sprig of rosemary;
  • - ground black pepper.
First you need to make the sauce. This beer mixed with mustard to a smooth consistency with the rest of the ingredients specified in the recipe. Optionally, you can add your favorite herbs.
The roulade can be filled with as meat and meat. If the meat comes from, it is better to discourage or cut into slices with thickness up to 1 cm meat or minced Meat mixed with spices, salt and black pepper.
Pork skin wash, a little dry and flatten on the table. On the skin lay the sliced meat or minced meat.
Tightly roll pork skin stuffed with meat in the roll, tight to tie a strong thread.
Put the loaf in a baking pan, pour beer sauce. Bake at 200oC for about 2 hours, basting with sauce.
When the roulade is cooked, take it out of the oven, slightly cool, remove the skin and slice not thicker portioned slices. This loaf goes well with potato dishes and vegetable salads. Can also be served as a separate snack cold or hot.