Minced Roast with Potato and Endive Salad

For minced roast with potato and endive salad, first soak the pork net in water for 60-90 minutes. Soak bread cubes in some milk.

Sauté the onion in 1 tablespoon of butter, add some marjoram and let it cool down. Squeeze out bread cubes, mix with minced meat, eggs and onions.

Season with salt, pepper, crushed garlic, let rest a bit. Peel off cooked eggs, squeeze out pork net and lay out.

Spread bacon slices evenly on top. Form about half of the mince mixture into a flat braid and place on the net.

Place eggs and carrot sticks on top of mince and press gently until smooth. Place the remaining mince on top and form into a nice shape.

Tuck in with the pork net. Thinly coat a roasting pan with oil, place the roast seam side down. Roast in the oven preheated to 180 °C for 60-90 minutes. After 20 minutes, pour the soup over it and baste it again with its own juices.

For the leaf salad, cut cooked and peeled potatoes into slices, preferably while still warm. Prepare a marinade from vinegar, oil, salt and sugar and pour it over the potato slices, let it stand for a short time.

Mix in cleaned and chopped endive, garnish with tomato slices.

Cut the roast into slices, pour a little juice over it and serve with the potato-endive salad.

Preparation Tip:

Minced roast with potato and endive salad does not need any other garnish. Instead of the salad, however, mashed potatoes are a suitable alternative.

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