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Saure Rollen (Oma Niebuell's Reisrollen)

Reisrollen (a.k.a. Saure Rollen) are a recipe used to preserve meat without refrigeration when butchering at home. The preserved meat is later pan-fried and served with a traditional sour sauce.
Prep Time1 hour
Cook Time1 hour
Course: Main Course
Cuisine: German
Servings: 6 People
Author: Luise Bussmann (a.k.a. Oma Niebuell)

Equipment

  • 1 Pressure Cooker Canning meat should be done in pressure cooker to reach 120 degrees C (to ensure bacteria do not survive)
  • 4 medium canning jars Traditionally used WECK brand with rubber rings and clips.

Ingredients

For Canning the Meat

  • 1500 g Ground Beef - regular do NOT use extra-lean!
  • 250 g Rice - plain, white use uncooked in preparing dough
  • 3 tsp Salt
  • 3 tsp Black Pepper - ground
  • 1 ltr beef-broth
  • 1 ltr vinegar - white

For Cooking Meat

  • flour - 405
  • 225 g Butter - salted

For the Sauce

  • 3 tbsp Butter - salted
  • 3 tbsp Flour - 405
  • vinegar & broth mix liquid from the canning jar

Instructions

Canning the Meat

  • Mix meat with dry ingredients (rice, salt & pepper)
  • Shape/Roll into "Frikadellen" (Hamburger/flat meatballs)
  • Place into canning jars to 50-70% capacity
  • Mix Vinegar and Broth and top up caning jars with the liquid
  • Liquid should be 1"or more above the meat and 2" or more below the top
  • Place in pressure cooker and cook for about 40 minutes at 120 degrees C
  • NOTE: If using regular canning cooker the time required is 120 minutes!
  • Let jars cool down and store in a cool and dry place (no refrigeration required). Shelf life is 12 months IF using pressure cooker!

Cooking the Meat

  • Reserve the liquid from the jar!
  • Coat the meat patties in flour
  • Fry in BUTTER at medium heat until golden brown

Cooking the sauce

  • Heat reserved liquid (vinegar & broth mix) in saucepan to near boil
  • Melt the butter in double boiler (a soup plate over steam will do)
  • Stir in Flour until all lumps are gone
  • Add mixture to hot liquid and bring to a short boil
  • Optional: add more broth & vinegar to taste - if you need more sauce

Notes

Typical accompaniments are boiled potatoes (drizzle with the butter from frying the the meat & sprinkle liberally with parsley) and a choice of:
  • string beans in a sauce of butter and cream
  • turnip (cubed in cream)
  • black salsify (Schwarzwurzel)
More traditional "saure rollen" were prepared as a 'sausage' stuffed inside the cleaned rumen (Pansen) and preserved in vinegar. However, the above is how the dish was prepared by our mother/grandmother/great-grandmother/great-great-grandmother...