Pork Roll with Sauerkraut Filling
A pork roll with sauerkraut filling is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 slices pork back (≈200 g each)
- Salt
- Pepper (freshly ground)
- caraway seeds
- 8 slices bacon
- 3 shallots
- 2 carrots
- 30 g fresh dill
- 350 g fresh sauerkraut
- 3 tbsp medium-hot mustard
- 2 tbsp clarified butter
- 400 ml meat broth
- Salt
- Pepper (freshly ground)
- 1 kg waxy potatoes
- 3 tbsp fresh parsley
Instructions
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1.
Wash the pork, pat dry and, if desired, flatten between two freezer bags. Season with salt, pepper and a touch of caraway seeds; lay two bacon slices on each roll. Peel and finely dice the shallots. Wash, peel and grate the carrots finely. Wash the dill, reserve some for garnish and finely chop the rest. Mix the onion with carrot shreds, dill, sauerkraut and mustard. Spread the mixture evenly over the rolls, roll up and tie with kitchen twine. Heat clarified butter in a covered pan and brown the rolls on all sides. Pour in meat broth, cover and simmer over medium heat for about 40 minutes, basting occasionally.
-
2.
Meanwhile wash, peel and steam the potatoes for 25‑35 minutes depending on size.
-
3.
Wash parsley and finely chop it.
-
4.
After cooking remove the rolls, untie the twine. Season the sauce with salt and pepper. Slice the rolls and serve with the sauce and potatoes, garnished with chopped parsley and dill sprigs.
