Pork roll with sausage and cheese

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• 1 kg. pork (pulp),
• 3 pcs. smoked and fried sausage,
• 3 pickles,
• hot (or sweet) mustard,
• 50g cheese,
• 200 g smoked ham,
• toothpicks.

Servings: 20

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork roll with sausage and cheese:

Pork is cut into as large slices as possible, beat as for the slices, grease with mustard and place slices of pickled cucumber alternating with slices of ham and cheese (if you do not want to put slices of cheese you can put it on the grater small) and in the middle the sausage. Roll it carefully and catch it with toothpicks. Put it in the oven for about 1 hour, put the rolls in a tray with a little water and oil. They come back from time to time and sprinkle with the sauce from the tray. If you want you can put aluminum foil (they come out softer). After the rolls are done, remove the toothpicks while they are still hot. After they have cooled, cut them into slices and serve them as an appetizer.

Preparation for the meat meatball recipe

The oven is preheated to 180 degrees Celsius.

Finely chop the onion, beat the egg as for the omelet, put the cheese on the small grater and crush the garlic.

Take a large bowl and put the minced beef, grated cheese, breadcrumbs, crushed garlic, finely chopped onion, beaten egg and orchid sauce.

Season with oregano, thyme, basil, salt and pepper and mix well by hand. Knead the composition until the ingredients are evenly spread through it.

Beef is good to have a low fat content because when heated it comes out. It is ideal to use chopped antricot or a beef neck.

It is also not good to be completely fat-free because it helps not to overcook the meat. If it has no fat at all, add another 50 ml of milk to the composition.

Take a cake tray and put the composition in a single layer. Press well and level with a spoon.

Tip: to make it easier to remove from the tray, it can be lined with baking paper and then with aluminum foil.

Meatloaf glaze - meat roll

The ketchup is mixed with the sugar and the orchid sauce until it becomes a homogeneous composition. Spread on top of the meat with a spoon or a kitchen brush.

after this step you can put it in the fridge and cook it the next day or even in the freezer with the tray (but it must be covered) and keep it for a longer period. Before cooking it must reach room temperature.

Keep in the oven for 50 minutes and after removing, let it cool for 10 minutes before cutting.

The recipe and the photos belong to Maria Pintean and she participates with this recipe in the Great Winter Contest 2019: cook and win

Recipe: Pork and cheese roll

Ingredients for pork and cheese roll
& # 8211 1 piece of pork about 700 gr (but it can be even more, depending on how big you want to make the pork roll), 5-6 slices of ham, 1/2 red pepper, 1/2 yellow pepper, 250 cheese (you can use very well fresh cow's house)

Ingredients for marinating Pork and cheese roll
& # 8211 250 ml white wine, 250 ml water, salt, pepper, oregano, rosemary

Preparation Pork and cheese roll
The pork is washed and marinated for 24 hours. Then remove, wipe with a kitchen towel. 200 gr of cheese are cut into pieces and peppers are cut into sticks. Beat the pork a little with the hammer of the slices and sprinkle 50 gr of grated cheese.

pork and cheese roll

Place the slices of ham, pieces of cheese and chopped peppers on top.

pork and cheese roll

Roll the pork and tie it with string. Season with salt and pepper. In a fireproof dish, put the marinade sauce, place the pork and cheese roll and put it in the oven. From time to time turn the roll on all sides or sprinkle with the sauce from the pan, so that it browns everywhere.

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ingredients
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Difficulty: Average | Time: 1h 20 min

Pork tenderloin roll with ham and cheese & # 8211 in the oven

Pork tenderloin roll with ham and cheese & # 8211 in the oven. Muscle recipe stuffed with cheese and ham. How to make stuffed muscles in the oven? Recipes with pork tenderloin. Baked pork steak recipes.

I prepared this pork tenderloin roll with asparagus and sauteed carrots in butter and purple potatoes for a more festive dinner. Pork muscle (fillet) is one of my favorite pieces. After the nape of the neck! It is a red meat as tender and pleasant as the texture that does not require long cooking times and can be prepared in the pan per minute or a little longer in the oven.

I buy pork tenderloin weekly (from a local butcher in Arad) and prepare it in different ways & # 8211 most often the whole piece will happen to make it and medallions (see recipe here) or with mushroom sauce (recipe here). Cut it into 2-3 finger-thick slices (about 4-5 cm), lightly season them with salt and pepper and then fry them in a well-heated pan in a mixture of olive oil and butter. Kiss with butter! If I only put butter in the pan, it would smoke quickly. Olive oil (with a much higher smoking point) prevents premature burning of butter.

About how well the gustibus muscle should be fried! But still arguing! Considering that I also like the tartar steak (raw meat) and that the taste of the raw meatball composition when I prepare the inner color of the muscle must be pink. Pink and juicy, tender, to melt in your mouth. Almost cut it with a fork! I am horrified when I see battered pork muscles for 1 hour and a half in hot ovens. Here's how I do it simple pork tenderloin.

Returning to the front roll: with ham and cheese. It's a kind of baked Cordon Bleu. Gordon is just Ramsay. Well, the original Cordon Bleu is made with veal & # 8211 not with chicken breast & # 8211 as it is most often used in culinary recipes & # 8222Romanesti & # 8221 and rolled in flour, egg and breadcrumbs and fried like a schnitzel . I didn't feel like frying or chopping the two muscles into smaller pieces. Here see recipe of Blue Cord.

The ham I used is a boiled ham and the cheese & # 8211 some slices of Emmentaler orops (which I forgot in the fridge and dried discreetly on the edges). Let them recover and they will melt nicely inside the roll.

This combination was very fashionable in the & # 821780 years and my mother did it quite often (as long as she could find a little pork muscle under her hand). He made it when he rolled, when medallions & # 8211 he fried 2 pieces of meat for 2 minutes and then he put a slice of ham and a slice of cheese on top and covered the pan with a lid. Sometimes interspersed with a slice of pineapple in compote between ham and cheese & # 8211 those were Hawaiian style! That's how I saw on TV that it was done in 1983 at Hilton Budapest & # 8211 Hungarian television still had some great cooking shows. How good it was with pineapple! I have to do it again because I forgot about him.

In this recipe I used 2 smaller muscles, that's how I found it. The classic mashed potatoes go well with a green salad or a good rice. I chose a few purple potatoes (boiled in shell) and a few sprigs of green asparagus sautéed in butter with strips of summer carrot. You already know that I like colorful things! The combination of purple + orange + green is a real flour!

Cheese and Sausage Roll

Knead a dough of flour, egg, salt and a little water if necessary, as for noodles.
Separately, sauté the onion in hot oil until soft, add the meat, a few tablespoons of soup and continue to cook, covered, about 10 minutes, stirring occasionally.

Put the tomato paste, thyme and leave on the fire for another 1-2 minutes, then season with salt, pepper to taste and leave to cool.
Spread a thin sheet of dough on the floured work table.

Distribute evenly next to each other, the cheese slices, put over them the chilled meat filling, the sausage at one end and roll carefully in the form of a roll.
Transfer to a tray lined with baking paper, grease with egg and bake in the hot oven for about 30-35 minutes, at 180 degrees or until baked and nicely browned.

10 minutes before it is ready, grease the roll with a little yolk, sprinkle with grated cheese and oregano and put back in the oven.
Leave to cool on a grill.

Serve sliced ​​as an appetizer, but it can also be a main dish, accompanied by a vegetable garnish.

How to prepare chop roll with vegetables and sausages?

You can read the written recipe or go directly to the video recipe below.

The cutlet is cut into a large slice and beat like a schnitzel, sprinkled on both sides with salt, pepper and freshly ground hot peppers, thyme and rosemary. Peel a squash, grate it and cut it into small strips. Place the sausages on one end of the meat and then alternate the green beans with carrot strips, on all the meat (see picture), to be the mosaic effect. Roll tightly starting from the part where you put the sausages, then wrap in slices of bacon (I used raw prosciutto, lightly smoked). It is tied well with string, so that it does not fall apart and keep its beautiful shape, then a tray is placed, water is put on about 2 fingers (not to exceed 1/3 of the roll) and put in the oven at 170 -180 degrees. After 1 hour it is checked and from time to time it is sprinkled with the sauce from the tray (in this way the roll will have a reddish crust, shiny and very beautiful). Towards the end, add 100 ml of wine and leave it in the oven until it browns nicely.

Remove, leave to cool and then cut into straight, oblique slices, as desired!

Other vegetables can be used: peas, artichokes, eggplants, mushrooms, zucchini, bell peppers & hellip, etc. I only used carrots and green beans now, that's what I had at home, but I always put other and other vegetables, I always change them.

Chop roll with vegetables and sausage

I invite you to watch the recipe in the video version. You will see exactly how I do & # 128578

Method of preparation

Pork roll

Turn on the oven to heat. The pork muscle is cut so that it becomes cat

Pork tenderloin roll with minced meat

I prepared this recipe for Easter. I also said that I really like to prepare

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