Ah, the Rhineland version of Rouladen. We have a slightly different filling. We spread some mustard on the meat, put some thin slices of black forest bacon and a slice of old Gouda cheese on it. We then put some Mett (spiced minced pork) on one end and roll them up. No need to sacrifice an innocent pickled gherkins’ life for this dish.
I don’t believe he thinks he needs a reason for that.