Stuffed pork rolls with veal liver sausage and leek vegetables

Name: Stuffed pork rolls with veal liver sausage and leek vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 potty Marjoram; 150 g Veal Liver Sausage; 250 g Whipped cream; 7-10 Tbsp Pepper; 8 thin pork cutlets (about 80 g each); 1 kg Leeks (leek); 2 TABLESPOONS Oil; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1/8 l Vegetable broth; 1 TEASPOON Lemon juice; 7-10 Tbsp Lemon wedges; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 potty Marjoram
150 g Veal Liver Sausage
250 g Whipped cream
7-10 Tbsp Pepper
8 thin pork cutlets (about 80 g each)
1 kg Leeks (leek)
2 TABLESPOONS Oil
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1/8 l Vegetable broth
1 TEASPOON Lemon juice
7-10 Tbsp Lemon wedges
7-10 Tbsp wooden skewers

Directions

1
Wash the marjoram, shake dry and, except for something to garnish, pluck off the leaves. Mix liver sausage and 4 tablespoons of cream. Stir half of the marjoram into the liver sausage. Season with pepper.
2
Dab the meat dry and season with salt and pepper. Spread liver sausage on the meat, roll it up and pin it. Clean, wash and cut leek into rings. Heat oil in a pan. Fry pork rolls in it for about 10 minutes at medium heat.
3
Turn it over once in a while. Melt the fat in a pot and sauté the leek in it. Dust with flour. Add stock and remaining cream, bring to the boil and cook for about 5 minutes. Add remaining marjoram leaves to the leek.
4
Season to taste with salt, pepper and lemon juice. Arrange leek vegetables and pork rolls on plates. Garnish with marjoram and lemon wedges.