Swiss cutlet roast stuffed with minced meat and cheese

Name: Swiss cutlet roast stuffed with minced meat and cheese
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 3 medium-sized onions; 75 g Emmental en un seul morceau; 200 g Pork sausage; 1 kg detached pork chop; 1 TEASPOON dried marjoram; 1-2 Carrots; 60 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 - 1,25 kg Brussels sprouts; 1/2 bunch Parsley; 1 package (750 g) ready dumpling dough Thuringian style; 1 egg (size M); 20 g Butter; 7-10 Tbsp grated nutmeg; 1/8 l clear broth (instant); 7-10 Tbsp Flour; 7-10 Tbsp Marjoram; 8 wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

3 medium-sized onions
75 g Emmental en un seul morceau
200 g Pork sausage
1 kg detached pork chop
1 TEASPOON dried marjoram
1-2 Carrots
60 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 - 1,25 kg Brussels sprouts
1/2 bunch Parsley
1 package (750 g) ready dumpling dough Thuringian style
1 egg (size M)
20 g Butter
7-10 Tbsp grated nutmeg
1/8 l clear broth (instant)
7-10 Tbsp Flour
7-10 Tbsp Marjoram
8 wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Peel and finely dice 1 onion. Cut Emmental into cubes as well. Mix the ground pork, Emmental and onion. Wash the meat, dab dry and cut from one side lengthwise.
2
Sprinkle meat pocket with dried marjoram. Put the Mett-cheese filling into the incision and close with wooden skewers. Tie up with kitchen string (like a shoelace) and place in a roaster.
3
Wash and halve the remaining onions. Clean, wash and roughly cut the carrot into pieces. Spread the vegetables around the meat. Heat 30 g clarified butter in a pot and pour over the meat. Season with salt and pepper.
4
Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. After 45-60 minutes, pour on 1/4 litre of hot water and scoop the roast with the cooking stock.
5
Increase oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Meanwhile clean, wash and drain the Brussels sprouts. Cover the sprouts and stew them for 15-20 minutes in slightly boiling salted water.
6
Wash parsley, shake dry and chop finely. Put the dumpling dough, egg and parsley in a bowl and mix briefly. Form the dough into a roll on a floured work surface and cut into 12 pieces.
7
Form into round cookies with floured hands. Heat 15 g clarified butter in a large pan and fry 6 potato cookies for 8-10 minutes, turning them over. Keep the finished cookies warm and fry the rest as well.
8
Drain the Brussels sprouts, add butter and nutmeg and toss. Remove ribbon and wooden skewers from the roast and keep the roast warm. Add hot broth to the roast stock. Season the stock with pepper.
9
Cut the roast into slices and arrange on a deep plate with Brussels sprouts and some roast stock. Serve the potato cookies and the remaining stock separately. Garnish with fresh marjoram.