Peel and mince the small sausages and mince. Peel and dice the onion, fry it slightly in margarine. Cut the parsley finely.

To make stuffing, stir the minced small sausages with the parsley, onion, mustard, white wine and ground red pepper.

Cut the pork brisket up to a bone along the curve to make a “pocket”. Salt and pepper it.

Put the stuffing into the “pocket”. Fix the edges with small skewers. Fry in an oven until ready, sprinkling constantly with its own juice.

To make gravy, add slightly fried tomato puree and some water to the meat juice. Boil for 15 minutes. Filter and add the rest of the white wine.

Cut the ready chops into portions. Serve with the gravy. Decorate with parsley and dill greens.