Sauerkraut stuffed pork roulades

Name: Sauerkraut stuffed pork roulades
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 thin (à 75 g) pork cutlets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON medium hot mustard; 6 discs (20 g each) d; 1 can(s) (850 ml) Sauerkraut; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 100 ml dry white wine; 500 ml Vegetable broth (instant); 1 red pepper; 2 Onions; 8-10 Juniper berries; 125 ml apple juice; 7-10 Tbsp Sugar; 1 pack of Mashed potatoes with milk (9 portions); 1 collar Parsley; 75 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Sweet peppers; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 thin (à 75 g) pork cutlets
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON medium hot mustard
6 discs (20 g each) d
1 can(s) (850 ml) Sauerkraut
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
100 ml dry white wine
500 ml Vegetable broth (instant)
1 red pepper
2 Onions
8-10 Juniper berries
125 ml apple juice
7-10 Tbsp Sugar
1 pack of Mashed potatoes with milk (9 portions)
1 collar Parsley
75 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Sweet peppers
7-10 Tbsp wooden skewers
baking paper

Directions

1
Wash the meat and dab dry. Season with salt and pepper, spread with mustard. Place bacon and about 30 g sauerkraut on top. Roll up meat into roulades and stick them together with a wooden skewer. Heat 2 tablespoons of oil in a pan and fry the roulades well on each side, turning them over. Add tomato paste and braise.
2
Deglaze with wine and stock. Cover and cook for about 45 minutes. In the meantime clean, wash and cut the peppers into pieces. Peel and chop the onions. Heat the remaining oil in a pot. Add onions and paprika, fry gently, add remaining sauerkraut and juniper berries. Stew for about 4 minutes, deglaze with 100 ml water and apple juice. Braise for another 10 minutes. Season to taste with salt, pepper and sugar. Pour 4 cups of boiling hot water into a bowl. Dry out the cup and stir 2 cups of puree flakes into the hot liquid with a wooden spoon (seal the rest of the puree in the package well and use it later). After 1 minute, stir vigorously and fill into a piping bag with a star-shaped spout and spray tuffs onto a baking tray lined with baking paper.
3
Braise for another 10 minutes. Season to taste with salt, pepper and sugar. Pour 4 cups of boiling hot water into a bowl. Dry out the cup and stir 2 cups of puree flakes into the hot liquid with a wooden spoon (seal the rest of the puree in the package well and use it later). After 1 minute, stir vigorously and fill into a piping bag with a star-shaped spout and spray tuffs onto a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Wash parsley, dab dry and chop finely. Remove roulades from the stock and keep warm. Stir cream into the stock and bring to the boil. Stir in sauce thickener and season with salt, pepper and paprika. Arrange duchess potatoes, sauerkraut, roulades and sauce on a plate. Sprinkle with parsley
4
Wash parsley, dab dry and chop finely. Remove roulades from the stock and keep warm. Stir cream into the stock and bring to the boil. Stir in sauce thickener and season with salt, pepper and paprika. Arrange duchess potatoes, sauerkraut, roulades and sauce on a plate. Sprinkle with parsley