I do not have such a tabernacle (and probably will possess it, because I feel sorry for space), so

How about a little bit of, but very tasty, homemade sausages? Well, it's also quite sausage (because of fresh bacon - braised, not smoked) - as he called it was called - mulch homemade bread, which is a byproduct of the perfect sauce for dinner. In this case, the dinner will be rather meatless dish, but the taste and flavor of the sauce rewards this "inconvenience". But for breakfast or dinner - wrap bread: roulade with braised bacon. Yum! The provision of easy and fast to implement dedicated exclusively to those who 1 / are not afraid of a little (!) Of fat, 2 / use diet Kwasniewski ("goose lard drink gulp") or 3 / willing to try something good. Finally something I do once a year, but the sauce is enough for three days. To prepare this delicacy is needed bacon fresh and beautiful, I mean, lean, meat. And spices, onion and water, and of a little fat for roasting. How to prepare fresh rolls with bacon (and sauce): Piece (in my case three pieces with a total weight of 1.3 kg) boneless lean bacon (it should have a small section for easier rolling. Could also cut piece of bacon in half the thickness! ) after rinsing put on board a party "external" to the top. I rubbed her spice to the stew. Then reverse designa the patches, but if a little thick, is cut transversely. Season the discretion of not repenting of salt, otherwise you will have to dosalać on bread :-). I've used the following spices: salt, pepper, sweet pepper, garlic (powdered), designa marjoram, basil. Spice rub on the surface of bacon Close rolls. Now you need to bind (thin cord, twine, double strand length of about 2 m on each piece). In order to tie off the rolls welcome momentary second designa person, who would keep a roll. Binding begin close (not too close) and crossing one end of the string effective date roulade along the entire length. Twine should still be enough for dressing designa rolls along the length. We tie a knot, cut off the leftover string. For a flat pan that can accommodate a fairly tight (!) Pour bacon rolls arranged around tablespoons of oil, add the two tablespoons clarified butter or margarine (not fat!). Onions (in my case 6 small pieces) cut into cubes and toss into the pot and start frying bacon rolls Put into a saucepan, without waiting for zezłocenie the onions. It's totally unnecessary designa - the bacon will obsmażał on all sides (you have to rotate it) for about 10 minutes. During this time, onions enough time to properly fry and gain gold-brown color. After about 10 minutes, when it is the fried bacon and onion gold and scorch begins to pour as much water to almost designa hid rolls. Cover the pot lid (preferably with valve) and cook on low heat for about 1.5 hours. I note that at the time of pouring water, our role is limited to a minimum - controlling every 20-30 minutes rotating the status quo and roulades. To inspections are carried out properly and systematically recommended to use the timer :-) We do not recommend opening a door neighbors;-P above discussed front works illustrated in the following picture: roll with bacon braised in sauce. Inspiring codzienność.blogspot designa After stewing time (the water should partially evaporate, and rolls to reduce its volume and float freely in an aromatic sauce, remove them to a plate to cool.
Only when they are cold exactly cut loose string designa (bacon will reduce its volume) designa and take off. I guarantee that the rolls will not develop. Has cooled rolls should be stored in the refrigerator in a sealed container (aromat!!) And cold cut large, sharp knife. With 1.3 kg of raw bacon received more than 80 grams of roulades and about a liter of sauce. Roulade of bacon fresh (steamed) as homemade sausage. From the broth, which was doing a great sauce (for yeast dumplings, noodles or tip-potato, pasta, potatoes, porridge - your choice). designa I inhale it with two teaspoons of flour and a little sour cream (because I like it, especially when it comes spicy sauce), but everyone can finish at their own discretion. Enjoy it! Yeast dumplings with sauce created during the stewing pork bacon roulades Two rolls froze - maybe even one for the last Easter? designa 498 830 bacon braised in sauce, bacon fresh stewed, braised bacon rolls, rolls with braised pork belly, bacon roulade inspiring everyday, everyday inspirational bacon rolls, braised bacon wrap, rolls of bacon photos
I do not have such a tabernacle (and probably will possess it, because I feel sorry for space), so are backed by some of the simplest methods - the result of a decent :-). Thank you for your comment and liking the page. Regards Delete
I am so glad that I discovered your blog, somewhere you up so much time hiding from me ;) provisions of simple, tasty and most importantly, that every step is thoroughly explained that for such, but rather the cook - amateur like me, who in cooking puts his ring