Schnitzel rolls with onion sausage in curry sauce and cauliflower

Name: Schnitzel rolls with onion sausage in curry sauce and cauliflower
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Cauliflower; 7-10 Tbsp Salt; 4 (150 g each) thin escalopes of pork; 200 g spreadable onion sausage; 3 TABLESPOONS Rapeseed oil; 2 TABLESPOONS Curry Powder; 2 TABLESPOONS Flour; 7-10 Tbsp Pepper; 1 pinch Sugar; 100 g Whipped cream; 1 collar Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Cauliflower
7-10 Tbsp Salt
4 (150 g each) thin escalopes of pork
200 g spreadable onion sausage
3 TABLESPOONS Rapeseed oil
2 TABLESPOONS Curry Powder
2 TABLESPOONS Flour
7-10 Tbsp Pepper
1 pinch Sugar
100 g Whipped cream
1 collar Parsley
7-10 Tbsp wooden skewers

Directions

1
Clean the cauliflower, cut the florets from the stalk, wash and cook in boiling salted water for 10-12 minutes. Wash the meat, dab dry, spread a thin layer of onion sausage on top and cut into thirds from the long side.
2
Roll up and fix with wooden skewers. Heat 1 tablespoon of oil in a coated frying pan, fry the meat for approx. 8 minutes, turning it over. In the meantime heat 2 tablespoons of oil, dust with curry and flour and sauté briefly.
3
Drain the cauliflower on a sieve, collecting the stock. Keep vegetables warm. Measure 400 ml of stock and pour into the curry roux while stirring. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar.
4
Refine with cream. Wash parsley, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Arrange meat and vegetables with the sauce on plates. Sprinkle with parsley and garnish.