Roulades with Sauerkraut (Vogelsberger Rolle)

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)

Your Rating:

13

alan

Sep. 30, 2008

"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 reall..." See morey good in the roll. i would make it again, definately."

6

liz mcmullin, jamul,Ca.

Oct. 19, 2009

"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. thank..." See mores!"

1

skihoss

Sep. 10, 2010

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