Stuffed roast pork

Ingredients for 4 servings:

• 800 g pork chops
• 150 g Bockwurst
• 100 g mushrooms
• 2 eggs
• 150 g green peas
• 2 onions
• 1 bell pepper(s)
• 1 tomato(s)
• 1 tsp tomato puree
• salt and pepper
• n. B. veal liver sausage
• some oil
• Parsley
• 1 pinch(s) basil
• Thyme
• 100 ml wine

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Remove the bone from the cutlet and score it in half with a sharp knife. Sauté the finely chopped onion in a little oil until translucent. Then add the finely chopped, previously sautéed mushrooms and simmer the resulting juices. Season with salt, pepper, and chopped parsley. Add the finely chopped bockwurst, veal liver sausage, peas, and tomato. Fry everything together briefly, add the eggs, and remove from the heat. Pour this mixture into the prepared meat opening, then close the opening with roulade pins. Heat the oil and fry the stuffed meat until light brown on all sides. Pour in 0.1 l of wine diluted with water, add a halved onion, and sprinkle with crushed caraway seeds, basil, and thyme. Cover and simmer until tender. Roast the tender meat in a hot oven at approximately 200°C until it has a brown surface. Remove from the cooking juices. Now add 1 tablespoon of tomato puree, season with a little white wine, and thicken with a little flour. Slice the meat and arrange on a platter. Strain the sauce through a sieve and pour over the meat. Serve with potatoes and steamed cabbage.