White Sausage Pockets in Sweet Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large pork schnitzel, thin
- 1 white sausage
- 200 ml cream
- 250 ml broth
- 2 tablespoon gravy, instant
- Mustard, sweeter (homemade mustard - veal sausage mustard)
- salt and pepper
- Clarified butter
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel, pat dry and pat lightly. Then cut the schnitzel into three equal parts. Peel the veal sausages, halve lengthways and cut the halves of the veal sausage into three parts each.
- Season the schnitzel pieces on one side with salt and pepper and brush with a little sweet mustard. Now place a piece of white sausage on the seasoned side of the cutlet pieces. Fold the cutlet pieces together (pack the white sausage pieces) and pin together with a roulade needle or a toothpick. Now season the outside of the filled schnitzel pieces with salt and pepper.
- Heat some clarified butter in a pan and fry the filled schnitzel on both sides until they are nice and brown (approx. 4 minutes on each side). Remove the schnitzel and set aside.
- Deglaze the roast set in the pan with the stock while stirring. Bring the broth to a boil and stir in the gravy. Now stir in the cream and two teaspoons of the sweet homemade mustard. Add the meat with the leaked juice.
- Put the lid on the pan and simmer over a low heat for about 5 minutes. Turn the schnitzel once after half the time. Then stir the sauce again and season with salt and pepper.
- Depending on the consistency of the sauce, thicken it with a sauce thickener to the desired consistency.
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