The pork fillet is cut lengthways, then turned, cut further, etc. until a thin, large piece of meat is created (similar to a roulade). Brush the fillet with the mustard and then spread the herbs on it (we use mixed herbs from the garden. A frozen herb mixture is also possible).
Press the coarse sausage out of the intestine and place it on the side of the meat. Spread cling film on the work surface. The slices of bacon are placed next to each other and slightly overlapping. Then the pork fillet with the sausage is placed on the breakfast bacon. The fillet with the sausage is now wrapped in the breakfast bacon like a roulade. The foil helps that it can be wound up tightly.
Place with the folded edge down on the grillage. It works best when grilled indirectly on a kettle grill with the lid closed, not directly over the charcoal. Twist in between so that it browns all around. The grilling time varies, of course, depending on the thickness of the meat.
We like to eat fresh, grilled potatoes and vegetables with it.
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