Old Viennese Heurigen Roast

Rating: 3.5 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Soak the ribs in lukewarm water. Fry the onion in the oil until golden brown.

Put the minced meat, the well squeezed and chopped onion, Schrippen, egg, parsley and spices in a sufficiently large bowl and prepare into a smooth mixture (**).

Flatten minced meat into a rectangle on a surface sprinkled with breadcrumbs, place sausages and gherkins in the center, fold minced meat over and form a roll. Place in a greased, ovenproof pan and roast in a well-preheated oven for about 3/4 hours. A little later add peeled potatoes and tomatoes, season and fry.

Pull out the roast, cover the surface with cheese and bacon slices, sprinkle tomatoes with breadcrumbs and bake everything together at top heat until the cheese melts.

(For those who don’t know the language yet:-),

minced = minced meat

Schrippen = rolls

Frankfurter = frankfurter (sausage)

Erdäpfel = potatoes

Tomatoes = Paradeiser) * As a surprise, these eggs can be added to the sausages and gherkins in the roll.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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