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- pork chops: 250 g (2 big or 4 small slices) - smoked belly bacon: 15 g - polish kiełbasa śląska (a type of sausage eaten as boiled or grilled): 20 g - polish sour cucumber (ogórek kiszony) or pickled cucumber: 20 g (1 small) - onion: 1 small or 0.5 medium - optionally red sweet pepper 15 g - mustard (dijon or kremska) - lard (for frying): 1 tbsp - salt and pepper

1. Pound the meat like for kotlety schabowe. Cover it with cling film to not make too much mess in the kitchen.
2. Spice the meat on one side.
3. Spread mustard on the other side.
4. Cut bacon, sausage, cucumber, pepper and onion into stripes.
5. Put 1 stripe of every kind on the side of the meat with mustard. Roll it. Use the roulade pins or string to fasten the roulade.
6. Fry it in lard on two sides on high heat until it gets brown (for about 5 minutes).
7. Cover the pan, lower the heat to minimum and fry until other sides of the meat are cooked (about 15 minutes).

Serve with potatoes.