Put Pork on Your Fork

Pork Olives

Pork escalopes wrapped around pork sausage braised in a rich onion gravy

Preparation time: 30-40 minutes

Serves: 4 people


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4x Pork escalopes (approx. 120g each)
4 low fat pork sausages
2 large onions sliced
1 tbsp tomato puree
2 tsp Worcester sauce
1 glass red wine
½ tsp mustard powder
1 tbsp plain flour
½ vegetable stock cube
Gravy browning
Cocktail sticks

  1. Pre-heat the oven to 160°C/Gas Mark 4.  Place the sliced onions into a saucepan with the red wine, cover with a lid and cook on a medium heat for 10-15 minutes, stirring often until the onions are well softened.
  2. Once the onions have softened, add the tomato puree and Worcester sauce. Make a paste with the flour and mustard powder with a little water and add to the onions. Top up with half a pint of water and add the stock cube, mix well and bring to the boil. Add gravy browning to the desired colour. Check and adjust the seasoning.
  3. Place the escalopes of pork on a chopping board and lightly season, remove the skins from the sausages, place a sausage on each escalope, roll and secure with cocktail sticks.
  4. Place the escalopes in to a casserole dish, pour over the gravy and cover with a lid. Place in a pre-heated oven and cook for 1 hour. Remove the cocktail sticks.

    Serve with mashed potato, steamed carrots and broccoli florets.