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Stuffed Ground Meat in Caul Fat

4 servings

Ingredients

• 400 g Ground beef
• 200 g pork (ground)
• 2 Stk Rolls (day-old, soaked)
• 0.5 Stk Onion
• Parsley (fresh, chopped) (nach Bedarf)
• 20 g Oil
• 1 Prise Salt
• 1 Prise Pepper
• Marjoram (nach Bedarf)
• 1 Stk Garlic
• 2 Stk Eggs
• 2 Stk Eggs (hard boiled)
• ham (sliced) (nach Bedarf)
• Sugar snap peas (cooked) (nach Bedarf)
• 1 Stk Pork caul
• New potatoes (nach Bedarf)
• Mixed salad (nach Bedarf)

Instructions

1. Pass beef and pork meat together with soaked and well-pressed rolls through a meat grinder.
2. Finely chop half an onion and parsley and sauté until translucent in 20 g hot oil.
3. Thoroughly mix with the ground meat, salt, pepper, some marjoram, a crushed garlic clove, and eggs.
4. Form the meat mixture into a rectangle approximately 2 cm thick.
5. Place hard-boiled eggs wrapped in ham slices in the center, sprinkle cooked peas over them, and brush the outer edge with beaten egg.
6. Roll tightly, wrap with caul fat, and roast in a preheated oven at medium heat, basting frequently with the pan drippings for approximately 1 hour until light brown.
7. Slice into finger-thick pieces, arrange on plates, and surround with the natural pan juices.
8. Serve new potatoes and mixed salad as accompaniments.

Based on a cookbook by Hans Hofer (1964), adapted with AI.