Distribute the dried fruits over the pork schnitzels and roll them up; close them with a tooth pick. Fry the rolls in hot butter until they are brown on all sides. Add the white wine, the cream and pepper and salt to taste and bring this to the boil; simmer for 20 minutes. Put the rolls on a plate. Add the jam to the sauce, stir. Serve the rolls with the sauce.

Cut the sausage open. Put the inside meat together with the salami, sage, oregano and breadcrumbs and shape this into 12 balls. Fry the balls in hot oil until brown on all sides. Add the tomato sauce and bring to the boil; simmer for 15 minutes. Sprinkle the cheese on top. Serve with fresh pasta.