All the dishes that required a number of cooking techniques and cooking time used to be served on special occasions. Even today, rolls –i.e. tenderized pork or beef rolls with stuffing – are considered to be a very special dish. They are roasted and very often served with thick and aromatic sauces.
6 slices of pork loin – 1,5 cm ( 1 inch) thick
1 piece of sausage – 8-10 cm ( 4 inches)
2 fermented cucumbers
Oil for frying
Using a meat mallet, tenderize meat on both sides. Cut the sausage and cucumbers into thin and long slices. Cut the onion into halves and thinly slice. Place tenderized meat an a countertop, brush with oil, a lice of sausage, cucumber and some on oil on it. Roll and secure with toothpicks, fry on both sides, put in a heatproof dish and bake in an oven preheated to 160 c ( 320 F) for 20-30 minutes. Serve with boiled potatoes or kluski (dumplings).