Stuffed Pork Rolls

Lay pork cutlets side by side on a kitchen board, season with pepper. Rinse spinach, blanch briefly in hot water and spread evenly over cutlets. Remove the skin from the onions, halve them and cut them into strips. On the spinach form, season with salt and pepper little.

Divide sausage meat into 8 portions, flatten each and place on top of onion and spinach filling. Roll up cutlets lengthwise and hold together with roulade needles or clips. Clean mushrooms and cut into slices.

Heat fat in a frying pan and rub with grated garlic clove. Sauté pork rolls in it all around, extinguish with white wine and steam at 175 °C for approx. 40 min.

10 min before the end of the cooking time add the mushrooms and cook. Gradually pour in whipped cream, season with grated lemon peel and a little bit of juice of a lemon.

Serve with cream potatoes or possibly spareribs.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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