Pork roll with liver stuffing

Recipe steps

Cut the rolls into cubes, fry them in lard until golden, and place them in a bowl.

Mix the milk with the egg yolks and add the rolls to the bowl, then drizzle over them.

In a pan, sauté the chopped cleaned liver in lard, season with tamari or soy sauce, and add pepper and salt to taste.

Stir in the chopped tomatoes. Gently mix the liver with lard with the soaked rolls and finally fold in the beaten egg whites.

Cut the meat into pieces, carefully pound it thin, and lay it out on baking paper or transparent kitchen foil so that it has the shape of a smaller baking tray.

Season with salt, spread with mustard, and add garlic leaves.

Place the prepared liver mixture on the garlic leaves and wrap them securely in foil.

In a roasting pan, place slices of bacon, carefully lay the roll seam down (without foil or paper), and add the remaining finely chopped bacon (if the meat is fattier, you can skip the bacon).

Add a little water – really just a bit – and cover it, roasting slowly in the oven for at least two hours.

Once the meat is done, mix honey with a little water, coat the entire roll with it, and let it bake uncovered for a little longer.