Summary

Ingredients

• 1 kg roast pork (roast salmon / pork chops, detached, weighed)

For the filling:

• 200 g minced meat, mixed (already prepared with e and onion cubes)
• 2 tablespoon capers
• 2 tablespoon bacon or lean ham, diced
• 100 g liver sausae, Thurinian style
• 2 tablespoon mustard
• salt and pepper

For the sauce:

• 2 bottles malt beer (without alcohol, e.g. malt grain)
• 1 onion (s), quartered
• 1 apple, cut into wedges
• 100 g bacon or lean ham, diced
• 3 tablespoon ketchup
• 3 tablespoon mustard
• 350 ml gravy or meat stock
• 4 tablespoon fat for frying (e.g. Rama Culinesse)

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Instructions

1. Cut the roast pork so that you have a flat surface like a large roulade to fill (or have the butcher do) - it should be rolled later and have a rectangular shape. Cut the edges neatly square so that it becomes a clean cut.
2. Now salt and pepper the meat on both sides. Spread the mustard on one side. Knead the already seasoned minced meat, seasoned with onion cubes, with the liver sausage. Fold in the diced bacon and capers. Now place this mixture on the meat and distribute it evenly, leaving 1 cm space on the long side edges and 2 cm space on the short side edges. Roll up from the short side and tie neatly.
3. Now put the meat in the hot frying fat and fry it all over, then lift it out and keep it warm. Now add the apple wedges, diced bacon and the quartered onion to the frying fat and roast. As soon as the onions are browned, add the ketchup and mustard and let them roast. Deglaze with the meat stock and use it to loosen the roast set at the bottom of the stew pot. Pour the malt beer. Now add the roast again. Close the pot with a lid and let it simmer over a medium heat for about 1.5 hours - baste the sauce over and over again. Finally cut into slices and serve.
4. Serve with dumplings or dumplings with red cabbage.
5. Actually, you hardly need to season the sauce, as it tastes ideal thanks to the mustard, bacon and the sweetness of the malt beer.
6. Tip: Leftovers can also be frozen very well.