Summary

Ingredients

• 2 small sausages, unbaked fine (approx. 00 g)
• 2 cloves garlic, chopped
• 4 stalks parsley, chopped
• 2 tablespoon parmesan, grated
• 2 egg yolks
• Salt and pepper, from the mill
• 4 thin veal escalope or pork escalope
• 4 slices bacon
• 30 g butter
• liter ⅛ wine, white (at least!)
• liter ⅛ meat broth
• sage

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Instructions

1. Squeeze the roast out of the shell into a bowl, mix with the egg and parmesan, add the garlic and chopped parsley, season with salt and pepper, mix everything well again. Pat the schnitzel dry, spread the sausage meat filling, place a sage leaf in it and roll it up (not too thick, preferably one turn). It should really be small rolls. If necessary, cut the schnitzel in half. Wrap with a slice of bacon and stick together with a wooden toothpick. Dust all rolls thinly with flour. Heat the butter and fry the Involtini all over it, add salt and pepper, pour in the wine (you can add more) and let it boil down halfway (I also add chopped onions because of the sauce), pour in the broth and let it stew for 20 minutes. Depending on your taste, you can add a little chopped sage at the end of the cooking time.
2. The dish is also great to prepare for many people and for a party!