Pork rolls with minced meat filling.

60 min. total time

Ingredients for 4 portions

Preparation

1. Preheat the oven to 160 degrees.
2. Pound the pork schnitzels thin with a meat tenderizer. Season with salt and pepper and spread with mustard. Place a slice of bacon on each schnitzel.
3. Remove the skin from the bratwursts and spread the sausage meat on the schnitzels. Roll up the meat to form a roulade and secure with toothpicks or kitchen twine. Heat the clarified butter in a roasting pan and brown the roulades on all sides, turning them several times.
4. While the meat is browning, clean the soup vegetables and cut them into small cubes. Peel and dice the onion and garlic.
5. Remove the browned roulades from the roasting pan and set aside. In the roasting fat, roast the soup vegetables, onions, and garlic vigorously. Add half of the beef broth and deglaze the bottom of the pan.
6. Add the roulades back in and let them simmer covered in the oven at 160 degrees for about 30 minutes. Occasionally pour some liquid over them. Then let them simmer for another 15 minutes without the lid at a higher temperature until the meat takes on color.
7. Remove the meat and keep warm. Add the remaining beef broth and cream and puree with an immersion blender. Add the dried mushrooms, reinsert the roulades, and let simmer for another 10 minutes. Remove the toothpicks or kitchen twine before serving.

Nutrition score

60 min. total time | 20 min. preparation time | Fleischklopfer