Estes rolinhos de porco recheados com salsicha fresca são uma refeição robusta e cheia de sabor, perfeita para um almoço de família ou um jantar reconfortante. A combinação da carne de porco macia com o recheio temperado da salsicha, tudo cozinhado lentamente num molho rico de vinho tinto, cria um prato que é ao mesmo tempo rústico e delicioso. É uma forma criativa de elevar um simples bife de porco a algo verdadeiramente especial.

Ingredientes

  • 4 bifes de porco
  • 2 salsichas
  • 2 dentes de alho
  • sumo de 1 limão
  • 1 copo de vinho tinto
  • 1 caldo de carne
  • 1 folha de louro
  • azeite q.b.
  • 150g de cogumelos brancos
  • sal e pimenta q.b.

Preparação

  1. Tempere os bifes com sal, pimenta, alho e sumo de limão. Deixe marinar durante algumas horas.
  2. Depois da marinarada, bata os bifes para ficarem finos e lisos. Coloque a carne de salsicha e enrole, fechando os rolos com palitos.
  3. Numa frigideira, aqueça o azeite e aloure os rolos reservando-os num prato.
  4. Na gordura que sobrou, aloure os cogumelos (junte também algumas tiras de pimento, mas foi opcional). Junte os rolos, o vinho tinto e o caldo de carne e a folha de louro.
  5. Deixe cozinhar uns 15 minutos, retificando os temperos no final.
  6. Acompanha com batata frita e salada.

Ready for a taste of rustic Portuguese comfort? Here is the recipe, freshly translated for you.

Pork Rolls with Fresh Sausages

This recipe for Pork Rolls, or Rolinhos de Porco, is a wonderful example of hearty, flavourful Portuguese home cooking. It’s a clever and delicious way to transform simple pork steaks into something special. Thinly pounded pork is wrapped around a flavourful fresh sausage filling, seared to perfection, and then gently simmered in a rich, savoury sauce of red wine and mushrooms. The result is an incredibly tender and succulent dish that is both comforting and satisfying.

The key to the flavour in this dish starts with the marinade. Allowing the pork steaks to sit in garlic, lemon juice, salt, and pepper infuses the meat with a zesty, aromatic base. When selecting the fresh sausage, look for a good quality, well-seasoned one, as its filling becomes the heart of the roll. A classic Italian sausage or a simple, herby pork sausage would work wonderfully here.

The simmering sauce is where the magic continues. The combination of red wine and beef stock creates a deep, flavourful base, while the mushrooms add a lovely earthy note. As the recipe suggests, adding some strips of bell pepper can introduce a touch of sweetness and colour. This dish is traditionally served with french fries and a simple salad, providing the perfect balance to the rich, savoury rolls.

Ingredients

  • 4 pork steaks
  • 2 fresh sausages
  • 2 cloves of garlic
  • Juice of 1 lemon
  • 1 cup of red wine
  • 1 beef stock cube
  • 1 bay leaf
  • Olive oil, as needed
  • 150g white mushrooms
  • Salt and pepper, to taste

Preparation

  1. Season the pork steaks with salt, pepper, minced garlic, and lemon juice. Let them marinate for a few hours.
  2. After marinating, pound the steaks with a meat mallet to make them thin and even. Remove the casing from the fresh sausages and place the sausage meat along one edge of each pork steak. Roll them up tightly, securing each roll with a toothpick.
  3. In a frying pan, heat a drizzle of olive oil and brown the pork rolls on all sides. Remove them from the pan and set aside.
  4. In the remaining fat in the pan, sauté the mushrooms until golden (you can also add some sliced bell peppers at this stage, if desired). Return the pork rolls to the pan, add the red wine, the beef stock cube, and the bay leaf.
  5. Let it simmer for about 15 minutes, or until the pork is cooked through and the sauce has thickened slightly. Check and adjust the seasoning at the end.
  6. Serve with french fries and a fresh salad.