Recipe of Vegetable Roulade Recipe

Roulades With Sauerkraut (Vogelsberger Rolle)

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Recipe Summary Roulades With Sauerkraut (Vogelsberger Rolle)

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

Ingredients | Vegetable Roulade Recipe

1 large dill pickle

1 ½ pounds pork loin

6 strips thick sliced bacon

¼ cup German stone ground mustard

1 (16 ounce) can sauerkraut, drained

salt and black pepper to taste

3 eggs, beaten

2 cups dry bread crumbs

2 tablespoons butter

1 tablespoon olive oil

Directions

Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.

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.

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.

Info | Vegetable Roulade Recipe

prep: 25 mins cook: 20 mins total: 45 mins Servings: 6 Yield: 6 roulades

TAG : Roulades With Sauerkraut (Vogelsberger Rolle)

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