Minced meat roll with sausages and vegetables
I have often found myself with leftover filling from another recipe, so I improvised a minced meat roll with what I had in the fridge. I used a mixed minced meat, some Banat sausages, pickled cucumbers, carrot, and the remaining filling from the chicken roll. The combination works well, resulting in a hearty roll that I can slice easily, good both as an appetizer and for the main course.
Quick Info
Total time: approx. 50 minutes
Preparation time: 15 minutes
Baking time: 35 minutes
Servings: 3-4
Difficulty: easy
Type: appetizer or main dish
Ingredients
- 300 g mixed minced meat (beef and pork, or whatever you have on hand)
- 1 duck egg
- 2-3 tablespoons breadcrumbs
- 2-3 cloves of garlic
- 1 chives (or green onion if you don't have it)
- Iodized salt, to taste
- Freshly ground pepper
- Sweet paprika
- 2 Banat sausages (not too thick)
- 2-3 Bulgarian cucumbers
- 1 carrot
Preparation method
1. Clean and finely chop the chives. Crush the garlic.
2. In a large bowl, combine the minced meat, duck egg, breadcrumbs, crushed garlic, chives, salt, pepper, and paprika. Mix everything well by hand until the mixture holds together. The mixture should stay in place and not be too soft.
3. Place a sheet of baking paper on the work surface. Turn the meat mixture out and flatten it into a rectangle about 1.5 cm thick. It doesn't have to be perfect, but try to have the same thickness throughout.
4. In the center lengthwise, place the whole sausages, cucumbers cut lengthwise into quarters, and carrot sticks. Arrange them so they are evenly distributed, not all in one place.
5. Use the baking paper to tightly roll the mixture, being careful not to let the filling spill out the sides. Seal the ends and tighten the roll as much as you can.
6. Transfer the roll along with the baking paper to a heat-resistant dish. Leave the roll seam-side down.
7. Bake at medium heat (approx. 180°C) for about 35 minutes. The roll should be golden brown and should not release pink juice when done.
8. Let it cool slightly, then slice with a thin-bladed knife. It can be served warm or cold.
Why I make the recipe often
It’s quick, doesn’t require much work, and I use what I have in the fridge. It works for lunch but also as an appetizer if there are leftovers the next day. It slices nicely and can be prepared in advance.
Tips and variations
Tips
- Drain the pickled cucumbers well before placing them in the center; otherwise, the roll will release water in the dish.
- Don’t press too hard when rolling, so the mixture doesn’t spill out the ends.
- You can let the roll sit at room temperature for a few minutes before slicing to prevent it from crumbling.
Substitutions
- The duck egg can be replaced with a chicken egg, but the texture will be a bit firmer with a duck egg.
- Banat sausages can be replaced with any smoked sausages that are not too fatty.
- Chives can be replaced with green onion or even finely chopped dried onion if you don’t have anything else.
Variations
- For a more intense flavor, you can add some chopped herbs directly into the meat mixture.
- If you don’t have Bulgarian cucumbers, any firmer pickle will work.
- You can add, to taste, thinly sliced red pepper or even a slice of cheese in the middle.
Serving ideas
- Slice the roll and place it on a platter for appetizers, especially at festive meals.
- As a main dish, it goes well with mashed potatoes or a simple salad.
- If it remains cold, it can be sliced for sandwiches.
Frequently asked questions
1. Can I use only chicken meat instead of the mix?
Yes, you can make it with only minced chicken, but it will be a bit drier. In that case, don’t hesitate to add a tablespoon of oil or a splash of sour cream to the mixture.
2. What if I don’t have Banat sausages?
Any smoked sausages that are not too fatty can be used. I do not recommend fresh sausages as they release too much fat.
3. Can I prepare the roll a day in advance?
Yes, the roll lasts in the fridge for 1-2 days and can be sliced more easily when cold.
4. Can the roll be frozen?
The cooked roll can be frozen, but the texture of the vegetables inside will suffer when thawed. It can be frozen without problems if you don’t mind this aspect.
5. What if I don’t have baking paper?
You can shape the roll directly in the dish, but baking paper helps a lot with shaping and transferring to the heat-resistant dish.
Nutritional values (estimates for the entire roll)
- Calories: approx. 950-1050 kcal
- Protein: 55-60 g
- Fat: 60-65 g
- Carbohydrates: 25-30 g
The values are indicative and vary depending on the type of meat and sausages used. The amount of breadcrumbs and vegetables can slightly influence the final data.
Storage and reheating
The roll can be stored in the fridge in a closed container for up to 2 days. If you want to reheat it, place the slices in a dish and cover with foil, in the oven or microwave, for a few minutes. I do not recommend storing for more than two days due to the filling with vegetables and meat. The roll slices best when cold.
I have often found myself with leftover filling from another recipe, so I improvised a minced meat roll with what I had in the fridge. I used a mixed minced meat, some Banat sausages, pickled cucumbers, carrot, and the remaining filling from the chicken roll. The combination works well, resulting in a hearty roll that I can slice easily, good both as an appetizer and for the main course.
Quick Info
Total time: approx. 50 minutes
Preparation time: 15 minutes
Baking time: 35 minutes
Servings: 3-4
Difficulty: easy
Type: appetizer or main dish
Ingredients
- 300 g mixed minced meat (beef and pork, or whatever you have on hand)
- 1 duck egg
- 2-3 tablespoons breadcrumbs
- 2-3 cloves of garlic
- 1 chives (or green onion if you don't have it)
- Iodized salt, to taste
- Freshly ground pepper
- Sweet paprika
- 2 Banat sausages (not too thick)
- 2-3 Bulgarian cucumbers
- 1 carrot
Preparation method
1. Clean and finely chop the chives. Crush the garlic.
2. In a large bowl, combine the minced meat, duck egg, breadcrumbs, crushed garlic, chives, salt, pepper, and paprika. Mix everything well by hand until the mixture holds together. The mixture should stay in place and not be too soft.
3. Place a sheet of baking paper on the work surface. Turn the meat mixture out and flatten it into a rectangle about 1.5 cm thick. It doesn't have to be perfect, but try to have the same thickness throughout.
4. In the center lengthwise, place the whole sausages, cucumbers cut lengthwise into quarters, and carrot sticks. Arrange them so they are evenly distributed, not all in one place.
5. Use the baking paper to tightly roll the mixture, being careful not to let the filling spill out the sides. Seal the ends and tighten the roll as much as you can.
6. Transfer the roll along with the baking paper to a heat-resistant dish. Leave the roll seam-side down.
7. Bake at medium heat (approx. 180°C) for about 35 minutes. The roll should be golden brown and should not release pink juice when done.
8. Let it cool slightly, then slice with a thin-bladed knife. It can be served warm or cold.
Why I make the recipe often
It’s quick, doesn’t require much work, and I use what I have in the fridge. It works for lunch but also as an appetizer if there are leftovers the next day. It slices nicely and can be prepared in advance.
Tips and variations
Tips
- Drain the pickled cucumbers well before placing them in the center; otherwise, the roll will release water in the dish.
- Don’t press too hard when rolling, so the mixture doesn’t spill out the ends.
- You can let the roll sit at room temperature for a few minutes before slicing to prevent it from crumbling.
Substitutions
- The duck egg can be replaced with a chicken egg, but the texture will be a bit firmer with a duck egg.
- Banat sausages can be replaced with any smoked sausages that are not too fatty.
- Chives can be replaced with green onion or even finely chopped dried onion if you don’t have anything else.
Variations
- For a more intense flavor, you can add some chopped herbs directly into the meat mixture.
- If you don’t have Bulgarian cucumbers, any firmer pickle will work.
- You can add, to taste, thinly sliced red pepper or even a slice of cheese in the middle.
Serving ideas
- Slice the roll and place it on a platter for appetizers, especially at festive meals.
- As a main dish, it goes well with mashed potatoes or a simple salad.
- If it remains cold, it can be sliced for sandwiches.
Frequently asked questions
1. Can I use only chicken meat instead of the mix?
Yes, you can make it with only minced chicken, but it will be a bit drier. In that case, don’t hesitate to add a tablespoon of oil or a splash of sour cream to the mixture.
2. What if I don’t have Banat sausages?
Any smoked sausages that are not too fatty can be used. I do not recommend fresh sausages as they release too much fat.
3. Can I prepare the roll a day in advance?
Yes, the roll lasts in the fridge for 1-2 days and can be sliced more easily when cold.
4. Can the roll be frozen?
The cooked roll can be frozen, but the texture of the vegetables inside will suffer when thawed. It can be frozen without problems if you don’t mind this aspect.
5. What if I don’t have baking paper?
You can shape the roll directly in the dish, but baking paper helps a lot with shaping and transferring to the heat-resistant dish.
Nutritional values (estimates for the entire roll)
- Calories: approx. 950-1050 kcal
- Protein: 55-60 g
- Fat: 60-65 g
- Carbohydrates: 25-30 g
The values are indicative and vary depending on the type of meat and sausages used. The amount of breadcrumbs and vegetables can slightly influence the final data.
Storage and reheating
The roll can be stored in the fridge in a closed container for up to 2 days. If you want to reheat it, place the slices in a dish and cover with foil, in the oven or microwave, for a few minutes. I do not recommend storing for more than two days due to the filling with vegetables and meat. The roll slices best when cold.