For the Texas rolls, peel and press garlic.
Rub roulade meat with garlic and pepper and coat with chili sauce. Hard boil eggs, rinse, peel and chop finely. Peel onion and dice finely with ham.
Squeeze the stuffing out of the sausage, mix with the chopped egg, diced onion and ham and brandy. Spread on the roulade slices, sprinkle with parsley, roll up and pin the roulades with skewers.
Fry vigorously on all sides in hot oil. Add a cup of water and cook the Texas rolls for about 45 minutes.