Pork pocket with sausage and vegetable filling
Energy 684 kJ (163 kcal) 8 %
Sugar 0.61 g 1 %
Fats 12.56 g 18 %
Saturates 1.73 g 9 %
Sodium 0.151 g 6 %
% recommended daily amount for adults (Everything about GDA)
Faster and healthier way to prepare stuffed meat. Compared to other recipes, here we does not fry the meat before cooking, food will therefore be more dietary.
|shoulder of pork||as needed||1000 g||1829,5 kcal|
|butter||1 tbsp||16 g||117,3 kcal|
|onion||2 middle sized||120 g||49,3 kcal|
|leek||100 g||41,8 kcal|
|carrot||100 g||42,5 kcal|
|bratwurst||or a red pepper bratwurst||100 g||310 kcal|
|salt||1/2 tsp||4 g||0,2 kcal|
|grounded black pepper||1/2 tsp||2 g||0,1 kcal|
|egg||2 pieces||120 g||159,5 kcal|
|canned peas||50 g||7,6 kcal|
|full fat mustard||3 tsp||30 g||29,9 kcal|
|sunflower oil||2 tbsp||14 ml||116,2 kcal|
|toothpicks||about 10 pieces||0||-|
|cooking thread||4 meters||0||-|
- Pork pocket with sausage and vegetable filling starts with rinsing the meat. Cut the meat in half as you can see in the video. Remove the larger parts of fat. You can slightly pound both sides of meat with a mallet to tenderise it.
- Put a tablespoon of butter on a pan, set the temperature to 100°C and add a medium finely chopped onion, 100g leeks, 100g carrots, 100g red pepper bratwursts and simmer for only about 5 minutes.
- The contents of the pan split in half. Put one half aside, the other half leave in the pan and add 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 2 eggs and mix until firm. Then add 50g peas, which stir gently and do not mash it.
- The slice of meat season with salt a little, add 3 teaspoons of mustard and then the content of a pan.
- Temporarily close the meat with toothpicks. Then tie it with a cooking thread all around and tight gradually.
- Sprinkle the meat on all sides with salt and pepper.
- On the bottom of the baking dish put chopped onion, the other half of the vegetables from the pan and on the top put the stuffed meat. Drizzle with a little oil - about 2 tablespoons and pour about 50 ml of water. Cover and put in the oven.
- At a temperature of 180°C bake for an hour, then turn the meat over and bake an additional hour at the same temperature.
- Move the meat on the worktop and remove the cooking thread.
- Cut the meat with a very sharp knife so it will not fall apart.
Other video recipes with pork can be found HERE.