White sausage pockets in sweet mustard sauce

Ingredients for 2 servings:

• 2 large pork cutlets, thin
• 1 white sausage
• 200 ml cream
• 250 ml broth
• 2 tbsp instant gravy
• Mustard, sweet (homemade mustard – white sausage mustard)
• salt and pepper
• Clarified butter
• possibly sauce thickener

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pork schnitzel filled with white sausage pieces

Wash the schnitzels, pat dry, and lightly pound them. Then cut the schnitzels into three equal pieces. Skin the white sausages, cut them in half lengthwise, and then cut each half into three pieces. Season one side of the schnitzel pieces with salt and pepper and spread with a little sweet mustard. Place a white sausage piece on each seasoned side of the schnitzel pieces. Fold the schnitzel pieces together (wrap the white sausage pieces) and secure them with a roulade pin or a toothpick. Season the outsides of the filled schnitzels with salt and pepper. Heat a little clarified butter in a pan and fry the filled schnitzels until nicely browned on both sides (about 4 minutes per side). Remove the schnitzels and set aside. Deglaze the pan with the stock, stirring continuously. Bring the stock to a boil and stir in the gravy. Stir in the cream and two teaspoons of the sweet homemade mustard. Add the meat and any juices. Cover the pan and simmer over low heat for about 5 minutes. Turn the schnitzels over halfway through. Then stir the sauce again and season with salt and pepper. Depending on the consistency of the sauce, thicken with a sauce thickener until desired consistency is reached.