Recipe Categories
Meat 
Misc. Pork
Pork Wine

Shanna's Pork Filet Sausage Red Wine

1 1/2 kg pork fillet cut into 12x5mm slices
1 x salt and freshly ground pepper
20 gm freshly grated Parmesan
2 tbl finely chopped fresh flat leaf parsley
1 tbl choppee fresh rosemary
12 x fresh sage leaves
75 gm butter
120 tsp mortadella sausage cut into 1x7.5 cm sticks
5 x baby gherkins (pickled in dill) cut in half
1 tbl extra virgin olive oil
1 x red pepper seeded
200 ml dry red wine
1 sprg fresh rosemary
25 gm plain flour

 Method :
Place each slice of pork fillet between 2 sheets of clingfilm and beat with a mallet until thin. Season with salt and pepper sprinkle with Parmesan parsley rosemary and sage.
Dot with 25g of butter and place a stick of mortadella and half a gherkin on each.
Roll up each escalope and secure with a cocktail stick.
Heat 25g of the butter and the oil and brown the pork evenly and quickly over a moderate heat. Add half the pepper which you have finely diced and fry for 2 minutes.
Stir in the wine and cook for 2 minutes to evapourate the alcohol.
Reduce the heat and add the sprig of rosemary.
Combine the remaining 25g butter and tlour in a small bowl and whisk into the sauce.
Adjust the seasoning and transfer the braciolette to plates removing the cocktail sticks and spooning over the sauce.
Serve with Cipolline al Balsamico (qv) and garnished with slices of the remaining half red pepper.