Image courtesy of @bonerhitler who is a great German cook who REMEMBERS TO TAKE PICTURES


Rouladen is a dish my mother has been making since before I was born. This is the kind of German food you’ll generally not see on a restaurant menu (because it’s fairly ugly looking) but GOD DAMN, it’s delicious.

A lot of Rouladen recipes include bacon, but my mother and grandmothers never made it that way. They always made it with sausages. The kind of sausages you’ll have the easiest time getting a hold of are small Breakfast Bangers.

If you don’t like pickles, don’t make this recipe.

Traditionally, you would eat this with vegetables, potatoes (or spätzle,) and sauerkraut (or rotkohl.)


  • For the rouladen:

    • 4  thin boneless round steaks
    • Salt and pepper
    • Paprika
    • 2 Tablespoons flour
    • 4 Tbsp whole grain mustard or Dijon, regular yellow mustard
    • 8 Breakfast bangers, seared on both sides until brown
    • 1/2 cup finely diced onion
    • 4 kosher dill pickles quartered.
    • 1/2 cup chopped mushrooms
    • Oil, for frying

    For the gravy:

    • 2 cups beef broth
    • 2 Tbsp red wine can omit or replace with a couple of teaspoons of red wine vinegar
    • 1 cup Onions, finely diced
    • 1 tsp Dijon mustard or regular mustard
    • Pinch paprika
    • Salt and pepper to taste
    • 2 Tbsp cornstarch
    • 2 Tbsp cold water


1Mix Salt, Pepper, Flour and Paprika in a plate and set aside. Dredge one side of the steaks, and leave that side down while you assemble Rouladen.

2Spread out steaks and spread with mustard. Add onions and mushrooms, and roll steaks up with bangers and pickles inside. Use toothpicks to keep them shut.

3Heat oil in a frying pan and fry Rouladen on all sides until brown. Place seared Rouladen in the bottom of a square pan. Add broth and wine and cover with aluminum foil. Cook Rouladen in a 350 degree oven until the sausages read 170 degrees inside. This could be anywhere from 45 minutes to an hour. Don’t overcook, because it will make the entire thing dry.

4Empty juices from Rouladen into a saucepan and add remaining gravy ingredients (combining the cornstarch and water to form a slurry, which you add after bringing the liquid to a boil. Adjust seasoning. Note: Don’t just add salt out of habit. You don’t want this to be too salty.

5Remove toothpicks from Rouladen. Add gravy back over  Rouladen and serve.
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