Involtini

Ingredients for 4 servings:

• 2 small bratwurst, uncooked fine (approx. 200 g)
• 2 clove(s) garlic, chopped
• 4 sprigs parsley, chopped
• 2 tbsp Parmesan, grated
• 2 egg yolks
• Salt and pepper, from the mill
• 4 thin veal escalopes or pork escalopes
• 4 slices of bacon
• 30 g butter
• ⅛ liter of white wine (at least!)
• ⅛ liter meat broth
• sage

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

stuffed veal or pork rolls

Press the sausage meat out of the casing into a bowl, mix with the egg and Parmesan cheese, add the garlic and chopped parsley, season with salt and pepper, and mix everything well again. Pat the schnitzel dry, spread with the sausage meat filling, place a sage leaf inside, and roll up (not too thickly, ideally “one turn”). The rolls should be really small. If necessary, halve the schnitzel. Wrap with a slice of bacon and secure with wooden toothpicks. Dust all the rolls lightly with flour. Heat the butter and brown the involtini all over, season with salt and pepper, add the wine (you can use more if you like) and reduce by half (I also add chopped onions for the sauce), add the broth, and simmer for 20 minutes. If desired, you can add some chopped sage after the cooking time is over. This dish is also perfect for preparing for a large group or a party!