Pork and chicken roll in spices with mushrooms

Category: Cold meals and snacks

Ingredients
Minced pork
Pork neck	400 g
Salt	3/4 tsp
Granulated garlic	0.5 tsp
Black pepper	taste
Ground paprika	1 tsp
Broth (water)	25 ml
Chicken mince
Chicken breast fillet	300 g
Salt	3/4 tsp
Granulated garlic	0.5 tsp
Black pepper	taste
Bouillon	50 ml
Sprinkling
Mustard seeds	1 tsp
Ground paprika	2 tsp
Turmeric	1 tsp
Marjoram	1 tsp
Oregano	1 tsp
Gelatin	2 tsp
Filling
Champignon	150 g
Vegetable oil	1 tbsp. l.

Cooking method

Grind the chicken fillet and pork neck into different bowls in a meat grinder with a fine grid 2 times.
Add salt, spices and chicken broth (or water) to each minced meat.
Mix well. Cover with plastic wrap and refrigerate for 2 hours (more, but not less).
Meanwhile, cut the champignons into slices and fry until golden brown in vegetable oil.
Combine all spices for sprinkling and gelatin.

After the minced meat has settled, we form a roll. I cut the baking sleeve along the seam and lay it out on the table. I grease it with vegetable oil and sprinkle it with half of the mixed sprinkling, forming a rectangle of about 20X35 cm.

On spices I spread the minced pork 3-4 mm thick with wet hands.
Sprinkle with the remaining spices and gelatin.
Spread the minced chicken on top with wet hands, covering 2/3 of the surface, and fried mushrooms.
I start to roll the roll.
I put the rolled roll with the seam down, moving it to the middle of the film.
I lift the edges of the film up, bend them and wrap the edges on a roll so that the meat juice does not leak out when baking.

To be sure, I tie it in three places with culinary twine, but not tightly. I transfer the finished roll to a baking sheet, put it in a preheated oven and bake at 180 degrees for 40 minutes. Then I turn off the oven, take out the roll and cool it at room temperature. After complete cooling, transfer the roll to the refrigerator.