2 lb. lean Pork Steaks, cut about 1/4” thick
1/2 lb. bulk Pork Sausage
2 1/2 C. fine Bread Crumbs
2 Eggs, slightly beaten
3 T. Dry White Wine or Chicken Stock
1/4 tsp. Thyme
1/4 tsp. dry Mustard
1/4 tsp. Salt
Dash Pepper
Flour
3 T. Butter or Oil
3/4 C. Chicken Stock
1/4 C. dry White Wine
1 sprig Parsley
1/4 tsp. Thyme
3/4 tsp. Dry Mustard
1/2 C. Heavy Cream

Place pork steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn’t tear. Make filling by mixing sausage, bread crumbs, eggs, 3 T. wine or stock, thyme, mustard, salt and pepper. Spread about 1 T. of filling over each piece of pork, leaving a gap around the edges. Fold up pork at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Roll meat in flour, and brown in butter or oil. Add stock, wine, parsley and thyme to pan; cover and simmer about 25 minutes. Remove roll-ups from pan, removing skewers or string and allow to rest on serving dish. Meanwhile, add remaining dry mustard and the 1/2 cup of heavy cream to the pan juices. Boil rapidly, stirring, about 1 minute, heating through and reducing slightly. Pour over pork to serve. Yield 6 servings, 3 paupiettes each.