Pork rolls recipe: This is a German recipe from the German city Stuttgart, the capital of Swabia, the Schwabenland, and it is called in German "Stuttgarter Roellchen" (Roellchen means small roll). The rolls are made from the best part of the pork, the filet, and served with gravy and the most popular pasta from Swabia: Spaetzle. Happy Cooking!
Ingredients (serves 4)
800 g pork filet
150 g thin slices of ham (cooked)
1 branch tarragon, salt
40 g clarified butter
30 g butter
150 ml beef or veal stock (from the jar or homemade)
200 g creme fraiche
75 g cream cheese with herbs (parsley, chives, thyme)
2 tbsp butter
30 g grated Emmenthaler cheese
1. Remove any skin, tendons or fat from the meat; wash it and pat it dry. Cut it in slices about 1 inch thick. Flatten it with the heel of hand.
2. Slice ham the same size than the meat; place them on the filet slices and add some tarragon. Roll the slices and spear 4 of them on a skewer.
3. Heat clarified butter in a big skillet, and fry the skewers on all sides, then teem all remaining butter and add the liquid butter.
4. On low heat fry the skewers another 2-3 minutes, take them out off the skillet, add salt, wrap them in foil, and keep them warm.
5. On high heat thicken by boiling the stock and creme fraiche; then add cream cheese. Reduce heat, mix in piece by piece the butter then the cheese.
6. If you like remove the skewers and serve them on warm plates with the gravy - serve them with Spaetzle.