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Pork roll with sausage and bacon

Pork roll with sausage and bacon

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The pork muscle is cut into thin slices, which are seasoned to taste, with salt, thyme and pepper. Place on each slice of meat, a piece of sausage and roll tightly. The rolls are then dressed in slices of smoked bacon and caught with toothpicks, so as not to fall apart during baking.

Place in a tray and pour over them, wine and oil, mixed with salt, pepper and thyme. Cover the tray with aluminum foil and place in the hot oven for 30 minutes. Remove the foil and leave for another 15-20 minutes, until the liquid drops from the tray, and the rolls brown nicely.

They can be served cold or hot, with horseradish sauce or horseradish. When serving, remove the toothpicks, and the rolls are cut into slices or can be served whole.

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In Italy this roll costs a fortune, and you can prepare it at home from a minimal amount of ingredients and very cheaply!

Italian Porchetta is a delicious meat roll with aromatic herbs, garlic and grated orange peel. Prepared for the first time in central Italy, the roulade has become very popular and loved by all. This delight is present at every holiday or fair. Although it is considered that on the Italian Peninsula only professional chefs can prepare it, we come to prove you the opposite. We present you the recipe for a delicious Italian-style roll, which you can prepare in your own kitchen. From the most accessible ingredients you get a fragrant, crunchy and very appetizing roll.


-3 tablespoons grated orange peel

-2 tablespoons dill seeds


1. Wash the meat under running water. Make a deeper cut at a distance of a few cm from the edges.

2. Turn the meat over to the cut side. Make a cut parallel to the work surface.

3. Make some oblique incisions in places where the layer of meat is thicker. Thus, the meat will marinate better.

4. Grease the meat with olive oil.

6. Sprinkle the meat with ground black pepper, dill seeds, chopped rosemary and sage.

7. Chop the garlic. Cover the meat with a layer of garlic and grated orange peel.

8. Carefully roll the meat as tightly as possible.

9. Sprinkle the roll with salt and the remaining spices.

10. Tie the roll with a special thread and refrigerate for 3-4 hours. It is best to leave the roll in the fridge overnight. In this case, arrange it on a grid.

11. Preheat the oven to 230 ° C. Grease a baking tin with olive oil. Arrange the roll in a baking dish and sprinkle with a little oil. Put it in the preheated oven for 20 minutes. Reduce the temperature to 120 ° C and bake the roll for another 60 minutes.

12. Cover the roll with aluminum foil and leave it for 10 minutes.

Note: In each region of Italy porchetta is prepared differently. Every housewife experiments with her favorite ingredients, spices and herbs. However, sage and rosemary are the spices that are never missing from the recipe. If desired, you can wrap the roll in strips of bacon or bacon, then tie it with string.

Pork roll with bacon and dried tomatoes & # 8211 a tasty appetizer, easy to prepare

Pork roll with bacon and dried tomatoes is very tasty and flavorful. The meat becomes juicy and tender when it is fried for a long time at a lower temperature. This roll can be served both hot and cold, because it is just as tasty.


  • 1.5 kg pork chop
  • 6-7 dried tomatoes, 1 onion
  • 3 cloves of garlic, 7-10 slices of smoked bacon
  • Spices: salt, pepper, marjoram, paprika
  • 2 tablespoons oil

Method of preparation:

For a start, cut the cross-cut cutlet, but do not cut it to the end. Unwrap the pork chop and cover it with cling film. We beat the meat with a sledgehammer, through the food foil.

Rub the meat with spices (salt, pepper, marjoram, paprika).

Cut the dried tomatoes into cubes. We clean the onion and cut it into small pieces. Peel a squash, grate it and squeeze the juice. Mix the tomatoes, onions and garlic in a bowl. Spread the filling obtained over the seasoned meat.

Put the bacon slices over the filling, covering 3/4 of the length of the meat. We roll the roll tightly, starting from the bacon side.

Rub the roll with oil and spices, then put it in a baking dish. Put the dish in the preheated oven at 200 degrees and bake the roll for 20 minutes. Then reduce the temperature to 120 degrees and bake the roll for another 70 minutes.

The roll can be served both hot (the resulting liquid can be thickened and turned into a sauce) and cold. Good appetite and increase cooking!

If you liked this recipe, I recommend you share it with your friends. I am convinced that they will want to try it too!

Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe

Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe. How to make a spicy and slowly cooked pork roll? Hot or cold steak with reddish, crispy crust and tender meat. Pork tenderloin.

We prepared this pork roll for the Christmas meal and for the appetizer platters from the following days. I cook pork tenderloin quite often, especially in the oven but also in the slow cooker (crock pot). It is a fatter meat and, implicitly, extremely tender. It can be used to make this well-seasoned roll that can be served both hot and cold on appetizer trays or slices of bread. Pork roll sandwiches are great! We like to season them with freshly grated horseradish or vinegar.

You will see below that the pork tenderloin steak can be cooked in a slow cooker or baked in the oven. In both cases we are talking about slow cooking at low temperatures.

From the quantities below it results approx. 10 slices of pork tenderloin roll.

Minced meat roll with bacon


  • 1 & # 32 kg & # 32 minced pork
  • 500 & # 32 g & # 32 bacon & # 32 or bacon
  • 3 & # 32 pcs & # 32 smoked sausages
  • 150 & # 32 g & # 32 ras cheese
  • 1 & # 32 pieces & # 32 onion & # 32 high quality
  • 1 & # 32 piece & # 32 red bell pepper & # 32 cut into sticks
  • 1 & # 32 pcs & # 32 large egg
  • 3 & # 32 cloves & # 32 garlic
  • to taste & # 32 salt
  • to taste & # 32 pepper

We also recommend a goodness with bacon, we hope you like it. We love these baked fragrant potatoes wrapped in bacon.

How to prepare chop roll with vegetables and sausages?

You can read the written recipe or go directly to the video recipe, below.

The cutlet is cut into a large slice and beat like a schnitzel, sprinkle on both sides with salt, pepper and freshly ground hot peppers, thyme and rosemary. Peel a squash, grate it and cut it into small strips. On the slice of meat, place the sausages at one end and then alternate the green beans with carrot strips, on all the meat (see picture), to be the mosaic effect. Roll tightly from the part where you put the sausages, then wrap in slices of bacon (I used raw prosciutto, lightly smoked). It is tied well with string, so that it does not fall apart and keep its beautiful shape, then a tray is placed, water is put on about 2 fingers (not to exceed 1/3 of the roll) and put in the oven at 170 -180 degrees. After 1 hour it is checked and from time to time it is sprinkled with the sauce from the tray (in this way the roll will have a reddish, glossy and very beautiful crust). Towards the end, add 100 ml of wine and leave it in the oven until it browns nicely.

Remove, leave to cool and then cut into straight, oblique slices, as desired!

Other vegetables can be used: peas, artichokes, eggplants, mushrooms, zucchini, bell peppers & hellip, etc. I only used carrots and green beans now, that's what I had at home, but I always put other and other vegetables, I always change them.

Chop roll with vegetables and sausage

I invite you to watch the recipe in the video version. You will see exactly how I do & # 128578

Chicken roll with bacon and mushrooms! An incredible aroma, and the taste can't even be expressed in words!

We present you a recipe for chicken roll with mushrooms & # 8211 a real star on the holiday table! Chicken roll is a delicacy that leaves no one indifferent. The roll can be prepared with any filling, according to taste. It can be served hot with your favorite garnish or as an appetizer for a romantic dinner or festive meal.


& # 8211 1 glass of dried mushrooms


1. Wash the chicken breast and chop it with a meat grinder.

2. Peel an onion and garlic. Pass them through the meat grinder. Add them to the meat bowl, season with salt, pepper and spices. Stir.

3. Soak the mushrooms in a smaller bowl for 2-3 hours. Chop the mushrooms and sauté them in a pan for 15-20 minutes (with a little water).

4. Peel the onion and carrot. Cut the onion into cubes and pass the carrot through a large grater.

5. After the liquid evaporates from the pan with the mushrooms, add the butter, onion and carrot. Stir in the vegetables. Season with salt and fry for 10 minutes.

6. Peel the potatoes, cut them into small cubes and boil them. Make a mashed potato. Mix the mushrooms with the puree. You get an appetizing and fragrant filling.

7. Arrange the aluminum foil on the work surface. Place the bacon, cut into strips, minced meat and filling.

8. Roll the bacon with aluminum foil. Arrange the roll on the baking tray.

9. Place the pan in the preheated oven at 180 degrees for 50 minutes. Remove the aluminum foil 10 minutes before the roll is ready and grill. Arrange the appetizing roll on a plate.

Pork roll with sun-dried tomatoes and cheese. A delicious and filling dish.

You need a few ingredients to make a delicious roll filled with sun-dried tomatoes and cheese. Try our recipe and put a delicious and satisfying dish on the table. You will surely manage to surprise everyone with this tasty roll.

Necessary ingredients:

  • 1 pork tenderloin
  • 1 jar of dried tomatoes, 10 slices of cheese
  • 7 slices of smoked bacon
  • Salt and pepper (to taste)

Method of preparation:

Cut the pork tenderloin so that you get a large rectangle. Beat him with a sledgehammer. Season the pork tenderloin with salt and pepper.Spread the slices of smoked bacon on a chopping board. Put pork tenderloin over the bacon slices.Put the cheese through a large grater and place it over the meat.

Cut the dried tomatoes into small pieces and place them over the cheese.Roll the pork muscle wrapped in bacon so that you get a roll.

Put the roll in a tray and bake for about 30 minutes at a temperature of 180 degrees. Baking time can vary from one oven to another, so it would be good to check the roll from time to time so as not to burn.

When the roll is ready, soak it in the oven and leave it to cool. Then cut into slices, not very thick, and place nicely on a plate.

You can serve this roll either on a regular Friday or on a day when you are celebrating a special event. The roll has a delicious taste, so no one can resist it. Have fun with your loved ones and increase your cooking!

Meat roll with vegetables

Although I called this recipe rolled meat with vegetables, it would have been more correct to have called it polpetone, this being the original name of the recipe. In Italian, polpetine means meatballs, so polpetone would be & # 8220mega-meatball & # 8221 or a & # 8220super meatball & # 8221 if you want.

Traditionally, polpetone is called any roll based on a mixture of minced meat, egg, parsley, bread and just about anything that goes into the classic meatball recipe. I made the recipe for Pentecost, because it has a festive look and is even more elegant than any meatballs I would have made. In terms of preparation, I used first of all the multi-storey set, in which I steamed the vegetables, because for meatballs and not only, it is recommended that the vegetables keep their texture and color. The more we cook the vegetables, the more they lose their properties, both nutritional and texture, taste and color. Therefore, steaming vegetables is the most suitable way to cook. I took the set from KitchenShop and it is one of the best investments made lately.

Ingredients for 8-10 servings:

  • 1kg minced meat mixture pork / beef or beef only
  • 2 eggs husband
  • a bunch of parsley
  • 100g grated parmesan
  • 7-8 slices of bread toast 2 days old
  • 150ml milk
  • 150g sliced ​​bacon
  • 100g grated cheese
  • 70g pesmet
  • 5-6 cloves of garlic
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • a handful of green peas
  • 2 new carrots
  • a small broccoli caper (approx. 300-400g)

We fill up half of the pot from the multi-storey set with water, on top of it we place the pan with the holes specially designed for steaming and in it we place the bouquets of broccoli, carrots and peas. We steam them for about 10-15 minutes on high heat or until they are almost soft. Soak the slices of toast (with the crust) in the milk, then squeeze them well.

In a large bowl put the minced meat, crushed garlic, parsley, bread, eggs, grated Parmesan and season well with salt and pepper to taste. Knead the mixture well to combine all the ingredients well. Spread a large sheet of baking paper on a flat work surface and spread the minced meat mixture in a rectangle by pressing lightly with your fingers so that the surface is uniform. Place the strips of bacon on top of the minced meat rectangle, side by side. Then sprinkle half the amount of grated cheese and put the steamed vegetables in the middle of the rectangle.

Over the vegetables comes another layer of grated cheese, then press the filling well with your fingers. Using the baking paper we start to roll the meat lengthwise, just like any other roll. Try to run as tight as you can. Now that we have finished the actual rolling, we wrap everything in baking paper and let the roll rest in the fridge for an hour. Then we open the baking paper, cut half of it and place it in the tray on the grill. The baking paper should be about the size of a roll, to allow the fat to drain away. Place the roll on the baking paper and cover it with breadcrumbs. Put the tray in the hot oven at 180 ° C and bake the meatballs for 45-50 minutes.

The secret of a perfect roll

Before I show you what a miracle came out, I have to tell you a secret for the recipe to come out great. The tray in which you bake the roll matters a lot. Great care, the meat roll should not exceed the size of the tray in which we bake it.

And if we keep talking about the tray in which we bake it, I used the tray with the grill. It is ideal for this recipe from several points of view. It allows the hot air from the oven to circulate under the roll, thus helping it to bake evenly. Due to the grill, the fat drains into the tray, thus preventing the roll from burning on the edges. In addition, the grill will leave equal marks on the roll and this helps us to cut perfect portions, equal for each guest at the table.

If we did not use such a grill pan, it would mean that halfway through the cooking time we have to turn the meat roll to make the crust evenly on both sides. But for a meatball made from a kg of meat, it's a bit difficult to do that without breaking it. Even if it seems a complicated recipe, know that it is not. In fact, everything goes very fast and it will take more time to prepare the ingredients than to actually cook. Have a good appetite!


  1. Fatin

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  2. Kajigor

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