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Stuffed Pork Roll – Recipe

Pork and sauerkraut dishes are part of every Eastern European restaurant menu, and the main ingredients are a popular staple in every household.

Sauerkraut is  a well utilized vegetable in many Eastern European recipes, including soups, salads, dumplings filling (verenyky), side dishes, and even pastries (Pyrizhky,Kapusnyachky).

Today I will share a recipe I created for Sauerkraut Stuffed Pork Roll, which received “thumbs up” from most members of my family, especially one of my nieces.

This recipe could easily be turned into a casserole dish, rather than a roll, if you prefer.

Ingredients:

  • 2 lbs. ground pork
  • 3 cups of sauerkraut
  • 2 carrots, shredded
  • 1 onion, chopped
  • 1 tsp. caraway seeds
  • 4 slices bacon, fried and crumbled
  • 2 Tbs. fresh parsley, chopped
  • 1 Tbs. salt
  • 1 Tbs. black pepper
  • 2 garlic cloves , minced (or 1 tsp. garlic powder)
  • 2 tsp. onion powder
  • 2 eggs, beaten
  • 1 Tbs. Worcestershire Sauce
  • 1 cup bread crumbs
  • 1/4 cup water
  • 2 Tbs. olive oil

Directions:

  1. Place the sauerkraut in a colander, and rinse a little under running water, to remove some of the tartness.
  2. Squeeze out any excess water, and place it in a medium bowl.
  3. Saute the onions in the bacon fat, or in oil, until golden.
  4. Add the shredded carrots and saute for couple of minutes.
  5. Mix in sauerkraut, bacon bits, 1 tsp. salt and 1 tsp. pepper, and caraway seeds.
  6. Saute for 15 minutes, mixing it often.
  7. Remove from heat and set aside.
  8. In a medium bowl mix the ground pork, the remaining salt and pepper, parsley, garlic, onion powder, eggs,
    Worcestershire Sauce, bread crumbs, and water.

  9. Place the pork mixture on waxed or parchment paper, and form it into a rectangle.
  10. Spread  the kraut mixture evenly over the pork base, leaving at least 1 inch stuffing-free border all around.

  11. Lift one end of the parchment paper, as shown above, and start forming a jelly-roll like all the way to the opposite end of the meat and stuffing. Make sure you do not roll the parchment paper into the meat roll, but rather use it a tool to help you create a roll to enclose the filling.
  12. This is how your stuffed meat roll will end up looking.  The seam of the roll needs to be on the bottom.
  13. Grease the casserole dish with oil, and place the roll (seam down) in the pan.
  14. Grease the top and sides of the meat roll with some oil to form a nice crust during baking.
  15. Place the meat in a preheated oven to 400 degrees F, and bake uncovered for 45-60 minutes, or until the internal temperature is at least 155 -160 degrees F.
  16. Remove from the oven, cover loosely with foil, and let it rest for about 10 minutes.
  17. Slice into serving pieces, and serve with your favorite gravy (mushroom gravy is my favorite).

 

Enjoy!

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