Spicy pork roulades with chorizo sausage
easy
90 mins
90 mins
Ingredients
- 1 chili pepper
- 150 g Chorizo sausage (Spanish salami)
- 1 can(s) (212 ml) Vegetable corn
- 4 Stem(s) Parsley
- 4 Pork roulades (approx. 200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Double cream cream cheese
- 1 TABLESPOON clarified butter
- 2 Onions
- 750 g waxy potatoes
- 100 g Whipped cream
- 1 str. tbsp. cornflour
- 7-10 Tbsp wooden skewers
Directions
- 1
Cut the chilli pepper open lengthwise, scrape out the seeds. Chop the pod finely. Dice chorizo sausage finely. Drain corn. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely.
- 2
Season roulades with salt and pepper. Spread with 1/4 of the cream cheese. Cover the roulades evenly with chorizo sausage, corn and parsley and sprinkle over the top. Roll up tightly and pin with wooden skewers. Heat clarified butter and fry the roulades all around. Peel and coarsely dice the onions, add them to the roulades and fry them. Add 1 litre of water bit by bit and braise for about 1 hour. 30 minutes before the end of the cooking time, peel the potatoes and cook them in sufficient boiling water for about 20 minutes. Remove the roulades from the stock and keep warm. Pour the roast stock through a sieve and bring to the boil. Mix cream and cornflour, thicken the sauce with it, bring to the boil and season with salt and pepper.
- 3
Peel and coarsely dice the onions, add them to the roulades and fry them. Add 1 litre of water bit by bit and braise for about 1 hour. 30 minutes before the end of the cooking time, peel the potatoes and cook them in sufficient boiling water for about 20 minutes. Remove the roulades from the stock and keep warm. Pour the roast stock through a sieve and bring to the boil. Mix cream and cornflour, thicken the sauce with it, bring to the boil and season with salt and pepper. Arrange potatoes, roulades and sauce on plates. Salad tastes good with it
Nutrition Facts
760 kcal
35 g
42 g
61 g
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