Summary

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

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Instructions

1. 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.
2. 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).
3. Season the mixture well with salt and pepper.
4. 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.
5. 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.
6. A good Swabian potato salad goes perfectly with it!
7. 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.