Pork roulade with herb and quark sausage meat

Ingredients for 2 servings:

• 2 pork roulades
• 2 bratwursts, Thuringian fine or other
• 125 g quark (low-fat quark)
• 2 onions
• 1 tbsp pesto (wild garlic)
• ½ tsp caraway seeds
• 10 leaves of wild garlic, fresh
• ½ handful of nettles, fresh
• ½ bunch of parsley, fresh
• 1 small carrot(s)
• 1 bay leaf
• salt and pepper
• Tomato paste, from the tube
• 30 g margarine, for frying
• 1 pinch(s) of celery, dried leaves or fresh celery or celery salt
• Water or broth for pouring
• Oil, as needed
• Milk, as needed
• Paprika powder, sweet

Instructions

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

Season the pork roulades with salt and pepper. Then, using the quark (the pesto, which can be omitted if desired), a small onion, the milk, a dash of oil, and seasonings such as salt and pepper, make a mixture to coat both roulades. Now, press the sausage meat out of each casing, place it in a bowl with fresh herbs such as wild garlic, nettles, and parsley, chop it finely with a kitchen knife, and mix everything together. This is then applied to the two roulades and rolled up. Any other culinary or wild herbs can also be used. The rolled and secured roulades are then seasoned with salt, pepper, and sweet paprika and placed in hot fat for searing. Then, fry an onion and a small carrot (all cleaned and cut into small cubes) and add a dollop of tomato paste. Now add water/broth and season the sauce with salt, pepper, bay leaves, a squeeze of lemon, and the ground, dried celery leaves. Everything goes into the oven at approximately 200°C for approximately 45-60 minutes. Once the roulades are cooked, you can thicken the sauce with a sauce thickener or purée the carrots and onions with a hand blender. Serve with potatoes or dumplings and a vegetable, such as Brussels sprouts.