Roulades with Sauerkraut (Vogelsberger Rolle)

Roulades with Sauerkraut (Vogelsberger Rolle)

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
anjamizner
Recipe by  anjamizner

“This new variation of the typical German roulade is called a 'Vogelsberger Rolle.'”

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Ingredients

Adjust Servings

Original recipe yields 6 roulades

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Directions

  1. Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
  2. Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
  3. Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.

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Reviews (4)

Rate This Recipe
alan
13

alan

i liked it. i made it for a project in my ProStart class except we used panko, a faux-sauerkraut with cabbage, salt, and rice wine vinegar. i thought pickes would be really strange but it tasted really good in the roll. i would make it again, definately.

liz mcmullin, jamul,Ca.
6

liz mcmullin, jamul,Ca.

Needed a recipe for a german potluck, when I read this I thought YUCK but decided to make it. DELICIOUS. Be sure to get the pork slice quite large to roll. Very different, hubby was delighted. thanks!

skihoss
1

skihoss

You MUST cook the bacon first otherwise it comes out raw. Absolutely will not make this again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 471 cal
  • 24%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 32.3 g
  • 10%
  • Protein
  • 30.6 g
  • 61%
  • Cholesterol
  • 180 mg
  • 60%
  • Sodium
  • 1539 mg
  • 62%

Based on a 2,000 calorie diet

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