Pork roulade stuffed with meat stuffing

Last Updated on April 9, 2024

Rollades stuffed with minced meat, chicken liver and other ingredients, baked until tender.

Ingredients:

3 kg boneless pork leg 1 glass of dry red wine oil for rubbing ground pepper salt For stuffing: 200 g of chicken liver 200 g ground beef 100 g raisins 75 g pine nuts 2 pcs onions 1 pcs parsley sprigs

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1/2 pcs of sage a few sprigs of thyme olive oil dry red wine ground pepper salt

Procedure:

1. Clean, rinse and dry the ham, cut it like a book into slices, lightly pat it, salt and pepper both sides thoroughly and set it aside
2. In a frying pan in hot oil, fry the peeled and finely chopped onions, add the cleaned and coarsely chopped chicken livers and fry on all sides
3. Then add the minced meat, fry it until brown and at the same time crush it with a cooker to break it up into the smallest possible pieces, then stir in the dry roasted nuts and raisins, add finely chopped sage leaves, parsley and thyme, pour in some red wine, heat, season with salt and pepper and leave to cool
4. Spread the prepared stuffing over the meat, roll it up, tie it with food twine, brush it with oil, put it in a baking dish (on a rack), pour in the wine and bake at 160 °C for 4 hours until tender.

Recommendation:

Pine nuts can be replaced by almonds