Fine Pork Rolls

Summary

Ingredients

• 4 roulade (s) (pork), alternatively large, thin pork schnitzel
• 4 slices ham, smoked
• 100 g cream cheese
• 100 g Mett (onion pork mince)
• 1 bunch parsley, finely chopped
• some mustard, medium hot
• 1 teaspoon tomato paste
• 4 small pickles
• 1 onion (s)
• 2 cloves garlic)
• 50 ml red wine
• 250 ml chicken broth
• 4 sage leaves
• salt and pepper
• Sauce thickener

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Instructions

1. Wash and dry the pork roulades or schnitzel, pound them lightly and season with salt and pepper on both sides. Brush the inside with a little mustard and cover each with a slice of ham.
2. For the filling, mix the cream cheese, onion sausage and chopped parsley well with a fork, season to taste and, if necessary, add seasoning.
3. Now the filling is evenly distributed over the 4 roulades. The roulade prepared in this way is now topped with a pickled cucumber, rolled up and fixed.
4. Heat the frying fat in a roasting pan and brown the pork roulades all around. Now divide the onion into wedges and let it fry briefly in the roasting pan together with the tomato paste, then pour the red wine over it. Let the red wine reduce almost completely. Then add the chicken broth, both cloves of garlic (do not cut into small pieces) and the sage leaves.
5. Cover the roaster and let the roulades simmer on a low flame for about 60 to 90 minutes (depending on the size of the roulades).
6. At the end of the cooking time, remove the roulades and keep them warm. Pour the sauce through a sieve and thicken a little with a sauce thickener.
7. Serve with boiled potatoes or potato dumplings and red cabbage.