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

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Recipe Summary

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

471 calories; protein 30.6g; carbohydrates 32.3g; fat 23.7g; cholesterol 167.2mg; sodium 1474.2mg. Full Nutrition
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