Pork roll with veal sausage

Ingredients

• rosemary - 2 sprigs
• dry white wine - 1 cup
• 2 tsp black peppercorns
• butter - 5 tbsp. l.
• 3 dry porcini mushrooms
• garlic - 5 cloves
• 3 h. l. year
• 1.5 - 2 kg boneless pork
• 250 g veal sausage

Cooking

Step 1

1. Wash the pork, dry it and cut it in a spiral into a flat piece. Cover the meat with cling film and beat with a hammer to a thickness of 0.7 cm. 2. Cut the sausage into very thin circles. Peel and chop the garlic with black peppercorns. 3. Grind garlic and pepper with salt and 2 tbsp. l. butter until a homogeneous mass is formed. Crumble dry mushrooms and grind with the remaining butter. 4. Remove the film from the pork. Coat the inside of the pork with 1 tbsp. l. mushroom oil. Put half the pieces of sausage, fluff another 1 tbsp. l. oils. 5. Put the remaining sausage. Brush with the remaining oil and roll the pork into a roll. Coat the roll on all sides with oil with garlic and pepper. Tie with twine. 6. Preheat oven to 220°C. Place the roll into the mold. Pour in the wine. Place rosemary on top. Close the lid, put in the oven and bake for 1 hour. For 15 min. until cooked, remove the lid so that the meat is browned. Remove the finished roll from the mold, carefully remove the twine. Cut the meat into pieces 1 cm thick. Drizzle with the juices that stand out during baking.