Swabian Mouth Roast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg saddle pork
- 1 pack pasta dough, ready-rolled
- 250 g spinach, thawed and squeezed out
- 1 bunch parsley, finely chopped
- 1 bunch spring onion (s), finely chopped
- 1 roll from the day before
- 250 g minced meat, mixed
- 250 g sausae meat
- some salt and pepper
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- It is best to have the saddle of pork cut into a 40 x 40 cm and 1 cm thick slice by a trusted butcher.
- Make a dumpling filling from the sausage meat, minced meat, spinach, onion, parsley and the bread roll. The consistency should be “spreadable” (if necessary, make it a little firmer with breadcrumbs).
- Season the mixture well with salt and pepper.
- Spread part of the mixture on the laid back of the pork (approx. 2 - 3 mm thick). Then place a layer of pasta dough on top of this mass. Then again 2 - 3 mm Maultaschen mass. Roll everything up and tie it up.
- Indirectly preheat the grill to 110 ° C and simmer the roast to a temperature of approx. 63 ° C - then leave to rest in aluminum foil for approx. 5 minutes. Of course, this can also be done in the oven at the same temperature.
- A good Swabian potato salad goes perfectly with it!
- Note: Please do not roll the thicker piece inwards, as you can see in the picture - it melts on the outside when grilling and also looks better when cut.
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