Sardinian pork rolls (Schweinerouladen sardische Art)

Name: Sardinian pork rolls (Schweinerouladen sardische Art)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 washer (about 25 g) + 8 thin slices of ciabatta bread, from the previous day; 100 g Pig liver; 75 g fat bacon; 1 Garlic clove; 1/2 bunch Sage; 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 thin pork cutlets (approx. 90 g each); 4 TABLESPOONS Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 washer (about 25 g) + 8 thin slices of ciabatta bread, from the previous day
100 g Pig liver
75 g fat bacon
1 Garlic clove
1/2 bunch Sage
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 thin pork cutlets (approx. 90 g each)
4 TABLESPOONS Olive oil

Directions

1
Soak 1 slice of ciabatta in cold water. Dice liver and bacon very finely. Peel garlic and press it through a garlic press. Wash the sage and dab dry. Pluck off leaves and chop approx. 4 leaves finely. Squeeze the bread well, mix well with liver, bacon, sage and egg yolk. Season with salt and pepper
2
Dab meat dry. Thinly flatten escalopes with a heavy saucepan or meat tenderizer. Spread each cutlet with approx. 1/8 of the filling. Cut each slice of meat into quarters. Roll up, season with salt and pepper. Halve 8 slices of bread
3
Put the meat rolls, bread and sage on small skewers, except for something to garnish. Distribute on a baking tray. Drizzle oil over it, pour on approx. 100 ml water. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 20 minutes. Garnish with remaining sage. Tomato salad tastes good with it