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 a 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.
### Please scroll down to the end of this post for a Printable Recipe ###
Place the pork mixture on wax or parchment paper, form it into a rectangle, and spread the kraut mixture.
Lift one end of the parchment paper and start forming the meat with stuffing into a rolled-up log. The stuffed meat roll is ready to bake.
- 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
- Place the sauerkraut in a colander, and rinse a little under running water, to remove some of the tartness.
- Squeeze out any excess water, and place it in a medium bowl.
- Saute the onions in the bacon fat, or in oil, until golden.
- Add the shredded carrots and saute for couple of minutes.
- Mix in sauerkraut, bacon bits, 1 tsp. salt and 1 tsp. pepper, and caraway seeds.
- Saute for 15 minutes, mixing it often.
- Remove from heat and set aside to cool.
- In a medium bowl mix the ground pork, the remaining salt and pepper, parsley, garlic, onion powder, eggs,Worcestershire Sauce, bread crumbs, and water.
- Place the pork mixture on waxed or parchment paper, and form it into a rectangle.
- Spread the kraut mixture evenly over the pork base, leaving at least 1 inch stuffing-free border all around.
- 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 as a tool to help you create a roll to enclose the filling.
- Grease the casserole dish with oil, and place the roll (seam down) in the pan.
- Grease the top and sides of the meat roll with some oil to form a nice crust during baking.
- 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.
- Remove from the oven, cover loosely with foil, and let it rest for about 10 minutes.
- Slice into serving pieces, and serve with your favorite gravy (mushroom gravy is my favorite).
If you are not a big fan of pork, you can also use a meatloaf mix, which is pork, beef and veal.