I made these mini meat roulades wrapped in caul fat on a day when I wanted something different for dinner, but not something too complicated or difficult to manage. The composition is simple, the ingredients are easy to find, and I like that I can control exactly what goes into the meat. These roulades work both as an appetizer and as a main course, with mashed potatoes or a salad on the side. Usually, this amount yields about six pieces, so it's enough for family or guests.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 30-40 minutes
Cooking time: 60-70 minutes (depends on the oven and the thickness of the roulades)
Servings: 6 mini roulades
Difficulty: medium
Recipe type: appetizer or main course roulades
Ingredients
500 g lean pork
300 g chicken (preferably thighs, skinless and boneless)
1 egg
1 onion
1 carrot
3 slices of stale bread
herbs (parsley, dill – whatever you have fresh or dried)
salt
pepper
thyme
garlic (to taste)
red wine
oil
1 bay leaf
1 thin sheet of caul fat (for wrapping the roulades)
Preparation Method
1. Start by preparing the onion: chop it finely and sauté it in a little oil over low heat, just until it becomes translucent. It should not brown too much.
2. Peel the carrot, then boil it until it's halfway done. It shouldn't be soft, just tender enough for a fork to go in easily. After cooling, dice it into small cubes.
3. For the meat, I use two types: pork and chicken (cut into cubes, not ground from the store). I put them in the food processor bowl along with the sautéed onion, the egg, the bread soaked in water or milk and well squeezed, herbs, salt, pepper, thyme, and crushed garlic. I blend everything until it becomes a homogeneous mixture, but not too fine.
4. I transfer the minced meat to a bowl and mix it by hand with the boiled and diced carrot. I take my time, wanting the carrot to be evenly distributed.
5. I spread the caul fat sheet on a clean table, then divide it into suitable pieces for each roulade (about 130-150 g of meat for a small roulade). The caul fat should be clean and without large holes.
6. I form roulades from the meat mixture, then roll them in the caul fat, being careful to tuck the ends slightly to prevent the filling from leaking during baking.
7. I brush each roulade with a little oil, sprinkle salt, pepper, and a bit of thyme on top.
8. I place the roulades side by side in a heat-resistant dish (Jena dish). I pour a little oil on the bottom of the dish, add a glass of red wine, a few peppercorns, a bay leaf, and a few whole garlic cloves.
9. I put everything in the preheated oven at 180°C. I leave the roulades until the liquid reduces and they brown nicely. Occasionally, I turn them to brown evenly.
10. When they are done, I take them out on a platter and let them cool slightly before slicing.
Why I make this recipe often
These roulades are practical for any meal where you want something that looks good and is made from simple ingredients. They work well as an appetizer or a main course. The meat mixture remains juicy thanks to the caul fat and doesn't require special sauces. They can be served at room temperature or warm, and leftovers can be used in sandwiches the next day.
Tips and Variations
Tips
Use cubed meat, not ground – the texture will be more pleasant.
Do not use too thin or torn caul fat; otherwise, the roulade may come apart while baking.
If there is leftover filling, you can make meatballs and bake them alongside.
Substitutions
Pork can be replaced with lean beef.
The carrot can be omitted if you don't like it, but it adds a bit of color.
Red wine can be substituted with dry white wine.
Variations
You can add dill or parsley to taste, even a bit of diced red pepper for color.
The spice mixture can be adapted – it also works well with a bit of sweet paprika.
If you don't have caul fat, thin slices of bacon can also be used, but the texture will not be the same.
Serving Ideas
Slice the roulades and arrange them on a platter for an appetizer.
As a main course, serve with mashed potatoes or a side of roasted vegetables.
They pair well with coleslaw or pickled cucumbers.
Frequently Asked Questions
How thick should the roulades be?
Between 130 and 150 g of meat for each mini roulade is fine; don't make them too thick so they cook well and the caul fat stays stretched.
Can I use only pork?
Yes, you can use only pork, but the mixture with chicken makes it lighter. The texture remains soft.
What if the caul fat tears?
If there is a small hole, you can cover it with another piece of caul fat. If it’s badly torn, it’s better to use another piece.
How long do they stay in the oven?
Generally, about 60-70 minutes at 180°C, but check after 50 minutes, especially if the roulades are thinner or if the liquid has already reduced.
Can I make them ahead and reheat?
Yes, they can be made a day in advance and reheated in the oven at low heat, covered, so they don’t dry out too much.
Nutritional Values
Approximately, a mini roulade has about 230-250 kcal, with 15-18 g of protein, 14-16 g of fat, and under 5 g of carbohydrates (from carrot, bread, and onion). The calories can vary depending on the type of meat and how much caul fat remains after baking. These are approximate values.
Storage and Reheating
Leftover roulades can be stored in the refrigerator in a closed container for 2-3 days. They can be reheated in the oven, covered, or in a pan with a splash of water. Freezing is not recommended, as the texture of the caul fat suffers after thawing.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 30-40 minutes
Cooking time: 60-70 minutes (depends on the oven and the thickness of the roulades)
Servings: 6 mini roulades
Difficulty: medium
Recipe type: appetizer or main course roulades
Ingredients
500 g lean pork
300 g chicken (preferably thighs, skinless and boneless)
1 egg
1 onion
1 carrot
3 slices of stale bread
herbs (parsley, dill – whatever you have fresh or dried)
salt
pepper
thyme
garlic (to taste)
red wine
oil
1 bay leaf
1 thin sheet of caul fat (for wrapping the roulades)
Preparation Method
1. Start by preparing the onion: chop it finely and sauté it in a little oil over low heat, just until it becomes translucent. It should not brown too much.
2. Peel the carrot, then boil it until it's halfway done. It shouldn't be soft, just tender enough for a fork to go in easily. After cooling, dice it into small cubes.
3. For the meat, I use two types: pork and chicken (cut into cubes, not ground from the store). I put them in the food processor bowl along with the sautéed onion, the egg, the bread soaked in water or milk and well squeezed, herbs, salt, pepper, thyme, and crushed garlic. I blend everything until it becomes a homogeneous mixture, but not too fine.
4. I transfer the minced meat to a bowl and mix it by hand with the boiled and diced carrot. I take my time, wanting the carrot to be evenly distributed.
5. I spread the caul fat sheet on a clean table, then divide it into suitable pieces for each roulade (about 130-150 g of meat for a small roulade). The caul fat should be clean and without large holes.
6. I form roulades from the meat mixture, then roll them in the caul fat, being careful to tuck the ends slightly to prevent the filling from leaking during baking.
7. I brush each roulade with a little oil, sprinkle salt, pepper, and a bit of thyme on top.
8. I place the roulades side by side in a heat-resistant dish (Jena dish). I pour a little oil on the bottom of the dish, add a glass of red wine, a few peppercorns, a bay leaf, and a few whole garlic cloves.
9. I put everything in the preheated oven at 180°C. I leave the roulades until the liquid reduces and they brown nicely. Occasionally, I turn them to brown evenly.
10. When they are done, I take them out on a platter and let them cool slightly before slicing.
Why I make this recipe often
These roulades are practical for any meal where you want something that looks good and is made from simple ingredients. They work well as an appetizer or a main course. The meat mixture remains juicy thanks to the caul fat and doesn't require special sauces. They can be served at room temperature or warm, and leftovers can be used in sandwiches the next day.
Tips and Variations
Tips
Use cubed meat, not ground – the texture will be more pleasant.
Do not use too thin or torn caul fat; otherwise, the roulade may come apart while baking.
If there is leftover filling, you can make meatballs and bake them alongside.
Substitutions
Pork can be replaced with lean beef.
The carrot can be omitted if you don't like it, but it adds a bit of color.
Red wine can be substituted with dry white wine.
Variations
You can add dill or parsley to taste, even a bit of diced red pepper for color.
The spice mixture can be adapted – it also works well with a bit of sweet paprika.
If you don't have caul fat, thin slices of bacon can also be used, but the texture will not be the same.
Serving Ideas
Slice the roulades and arrange them on a platter for an appetizer.
As a main course, serve with mashed potatoes or a side of roasted vegetables.
They pair well with coleslaw or pickled cucumbers.
Frequently Asked Questions
How thick should the roulades be?
Between 130 and 150 g of meat for each mini roulade is fine; don't make them too thick so they cook well and the caul fat stays stretched.
Can I use only pork?
Yes, you can use only pork, but the mixture with chicken makes it lighter. The texture remains soft.
What if the caul fat tears?
If there is a small hole, you can cover it with another piece of caul fat. If it’s badly torn, it’s better to use another piece.
How long do they stay in the oven?
Generally, about 60-70 minutes at 180°C, but check after 50 minutes, especially if the roulades are thinner or if the liquid has already reduced.
Can I make them ahead and reheat?
Yes, they can be made a day in advance and reheated in the oven at low heat, covered, so they don’t dry out too much.
Nutritional Values
Approximately, a mini roulade has about 230-250 kcal, with 15-18 g of protein, 14-16 g of fat, and under 5 g of carbohydrates (from carrot, bread, and onion). The calories can vary depending on the type of meat and how much caul fat remains after baking. These are approximate values.
Storage and Reheating
Leftover roulades can be stored in the refrigerator in a closed container for 2-3 days. They can be reheated in the oven, covered, or in a pan with a splash of water. Freezing is not recommended, as the texture of the caul fat suffers after thawing.