Schnitzel and sage rolls with ground pork and bacon

Name: Schnitzel and sage rolls with ground pork and bacon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 thick (about 25 g) + 8 thin slices of ciabatta (from the previous day); 100 g streaky bacon; 1 Garlic clove; 1⁄2 Federation Sage; 100 g Pork sausage; 1 Egg Yolk; 7-10 Tbsp salt, pepper; 8 thin pork cutlets (approx. 150 g each); 4 TABLESPOONS Olive oil; 7-10 Tbsp Cling film; 16 wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 thick (about 25 g) + 8 thin slices of ciabatta (from the previous day)
100 g streaky bacon
1 Garlic clove
1⁄2 Federation Sage
100 g Pork sausage
1 Egg Yolk
7-10 Tbsp salt, pepper
8 thin pork cutlets (approx. 150 g each)
4 TABLESPOONS Olive oil
7-10 Tbsp Cling film
16 wooden skewers

Directions

1
Soak the thick slice of ciabatta in cold water. Dice the bacon very finely. Peel garlic and chop finely. Wash sage, dab dry, pluck leaves and chop about 4 pieces finely. Squeeze bread well.
2
Mix well with ground pork, bacon, garlic, chopped sage and egg yolk. Season with salt and pepper.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut the thin slices of bread in half. Dab the cutlets dry, beat them flat between foil and cut them crosswise into 4 equal pieces.
4
Season with salt and pepper. Spread each piece with 1-2 tsp. bacon mixture and roll up.
5
Put the schnitzel rolls, bread and the sage leaves alternately on skewers. Place on a baking tray. Drizzle with oil. Pour about 100 ml water on them. Roast in a hot oven for about 20 minutes, turning once.
6
Tomato salad tastes good with it.