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