Spicy schnitzel roll roast with minced meat filling with Brussels sprouts in sesame butter

Name: Spicy schnitzel roll roast with minced meat filling with Brussels sprouts in sesame butter
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 small red pepper; 500 g Pork sausage; 50 g Roasted onions; 1 TABLESPOON Tomato paste; 7-10 Tbsp Pepper; 1.2 kg pork cutlet ; let the butcher cut it flat (from the cleft); 7-10 Tbsp Salt; 2 Carrots; 2 Onions; 300 g small mushrooms; 1 collar Parsley; 2 TABLESPOONS Oil; 1.2 kg Potatoes; 750 g Brussels sprouts; 1 TABLESPOON Butter; 2 TABLESPOONS Sesame seed; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 small red pepper
500 g Pork sausage
50 g Roasted onions
1 TABLESPOON Tomato paste
7-10 Tbsp Pepper
1.2 kg pork cutlet ; let the butcher cut it flat (from the cleft)
7-10 Tbsp Salt
2 Carrots
2 Onions
300 g small mushrooms
1 collar Parsley
2 TABLESPOONS Oil
1.2 kg Potatoes
750 g Brussels sprouts
1 TABLESPOON Butter
2 TABLESPOONS Sesame seed
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Clean, wash and finely dice the peppers. Knead minced paprika, fried onions and tomato paste, season with pepper. Wash the meat, dab dry and season with salt and pepper. Spread the mince filling over the meat, press it on a little. Roll up from the short side. Tie tightly with kitchen twine
2
Peel and wash the carrots. Peel onions, cut everything into large pieces. Clean and wash the mushrooms. Wash parsley, dab dry, put something aside for garnishing. Heat the oil in a roasting pan, fry the meat from all sides, remove. Sauté the prepared vegetables in the frying fat. Season with salt and pepper. Put the roast back into the roaster with 4 stalks of parsley. Pour on 500 ml water. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 hour
3
Wash, peel and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Clean and wash the Brussels sprouts, cut the stems crosswise. Cook in boiling salted water for about 15 minutes
4
Cut the remaining parsley into fine strips. Drain the potatoes and let them evaporate briefly. Sprinkle parsley on top and keep warm in a closed pot. Melt butter in a pan and roast sesame seeds in it until golden brown. Drain the Brussels sprouts, rinse with cold water and let them drip off. Toss the sprouts in the sesame butter. Season with salt and pepper
5
Take the roast out of the roaster, cover and let it rest for a short time. Remove parsley, onions and carrots from the stew. Bring the stock to the boil, stir in the sauce thickener and simmer for about 1 minute. Season sauce with salt and pepper. Cut the roast open and serve with potatoes, Brussels sprouts and sauce. Garnish with set aside parsley