Pork roll

1.4 kg 1.1 - pork peritoneum boneless

vegetable oil for greasing

For the filling:

25 g butter
Which oil to choose? we'll show

1 large onion, diced

100 g ham in one piece

100 g lamb liver, chopped

100 g small mushrooms, sliced plates

2 garlic cloves, crushed

1 Art. l. a mixture of herbs (thyme, parsley and rosemary)

1/2 grated lemon peel

2 Art. l. raisins

100 g long grain rice, cooked

1 beaten egg

salt and freshly ground black pepper

Preheat the oven to 200C. For the filling, melt the butter in a pan and saut the onion until golden brown.

Remove the skin from the ham and chop into small pieces. Place the ham in the onion and cook for 3 minutes. Then add the liver and cook for 1 minute. And then put in a frying pan mushrooms, garlic, herbs, lemon peel, raisins and boiled rice. Mix well and let cool. For a bunch of toppings, add egg. Sprinkle the resulting mixture with salt and pepper.

Put peritoneum fat side down and place it on the beef, leaving the edges of unfilled edge 4 cm wide. Start minimize roll with thinner side. Prepared loaf tie string or rope through a 2.5 cm.

Pour the pan a little vegetable oil, put the loaf seam side down and sprinkle with salt and pepper. Cover with foil and bake for 1 hr. 25 min. - 1 hr. 45 min. 30 min. before the end of cooking, remove the foil to roll browned.