John Myers
Hearty Rolled Pork Skewers
The perfect hearty rolled pork skewers recipe with a picture and simple step-by-step instructions.
- 2 Pork semolina
- 150 g Mixed with bacon, sliced
- 1 Onion red
- 2 tbsp Mustard
- Garlic pepper from my KB
- Seasoned salt from my KB
- Telly cherry pepper
- Rapeseed oil
- Skewers
- Cut the Semmer rolls lengthways in the middle with a sharp knife, so that about 1cm is through! 🙂 Then cut open left and right until you have a nice big plate of meat! If a hole has been cut into it, cut away a piece of meat at the edge and place it over the hole. I steaked the meat with a steaker (see picture), but you don’t have to! 😛
- Place both meat platters next to each other and brush with mustard. Then season with a little garlic pepper, seasoned salt and pepper.
- Then peel the onion and cut it very finely into rings. I used a slicer for this. A plane works just as well! Then place slices of bacon on the sliced bread rolls and spread the onions on top and press down well. Now roll up the meat tightly from the short side so that the filling stays in!
- Place the Semer rolls one behind the other so that the opening is on top of each other on the inside. Then stick skewers about 2cm apart through both pieces of meat. Always cut in between. If it doesn’t open completely or the skewers are too small, you can distribute the rolls on the skewers. Then there are just 3 rolls on a skewer! 🙂
- Then oil the skewers a little and season again if necessary! Now fry / grill briefly on both sides for about 10 minutes in the pan or on the grill! Then let it steep in aluminum foil for a short time! There were also filled mushrooms and rolls. filled mushrooms
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