Two kinds of small rolls with Leberkäse and roast pork

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Rub the meat with salt and pepper and place in an ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. After approx. 20 minutes of cooking time, add approx. 400 ml water. Take out of the oven and let it cool down

2. 2

   Take the dough out of the tins, separate the dough pieces and cut each one in a cross shape. Press half of the dough pieces with the surface in sesame seed. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove from the oven and allow to cool

3. 3

   Mix sour cream with 1 tablespoon of mustard, season with salt and pepper. Wash and clean the cucumber and cut into thin slices. Wash and slice the tomatoes. Heat the oil in a pan, halve the meat loaf and fry in portions until golden brown, turning. Take out and let drain on kitchen paper

4. 4

   Cut 6 thin slices from the roast pork (use the rest for other purposes). Cut open the bread roll. Spread mustard cream on the lower halves. Roll up the slices of meat loaf and roast pork and place them on the mustard cream. Cover with tomato and cucumber and garnish with 1 blob of mustard each. Place the upper halves of the rolls on top

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
550 kcal

CARBS
60 g

FATS
27 g

PROTEINS
17 g