Spanish Bird
90 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Cut 4 sticks of bacon, 1×1×5 cm in size, from the bacon, and dice the rest into 3 mm cubes. Cut the Gothaj sausage or frankfurter lengthwise into 4 pieces. Peel the eggs and cut them in half. Cut the pickles lengthwise in half. Cut one onion in half and one half into quarters. Roughly chop the rest of the onion.
Pound the meat slices with a mallet and generously salt and pepper them on both sides. Spread 1 tablespoon of mustard on one side of each slice. On this side, place a stick of bacon, a stick of Gothaj sausage or frankfurter, half an egg, half a pickle, and a quarter of an onion. Wrap tightly, secure, and tie with kitchen twine.
In a pot over high heat, melt the lard and brown the prepared meat on all sides. Remove to a plate and add the onion and bacon to the drippings. Reduce the heat to less than half and sauté the onion, stirring frequently, until browned.
Chef's tip
You don't have to strain the sauce. You can leave its natural texture. You can also blend it finely with an immersion blender and strain it through a fine sieve. You can also refine it with a little cream. Pound the meat through a plastic bag (e.g., freezer bag) or other plastic wrap; this way, you won't tear the meat. Serve with bread dumplings or steamed rice.