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Roulades with Sauerkraut (Vogelsberger Rolle)

Rated as 4 out of 5 Stars

"This new variation of the typical German roulade is called a 'Vogelsberger Rolle.'"
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45 m servings 471
Original recipe yields 6 servings (6 roulades)


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  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.

Nutrition Facts

Per Serving: 471 calories; 23.7 32.3 30.6 167 1474 Full nutrition

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Read all reviews 4
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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...

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. ...

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

Made it tonight for my mother in law's birthday dinner, shes full blooded German and it came out fantastic!!! We ate it with a tomatoe salad along with some German potato salad! Then of course h...