Pork and Sauerkraut Roll-Ups

Ground pork and sauerkraut are rolled up and topped with bacon to create a flavorful and juicy meat dish that my husband craves. This recipe for Pork and Sauerkraut Roll-Up is one of the BEST!

He loves German-inspired cuisine that marries pork and sauerkraut with bacon to create unique and memorable flavors.

Ground pork roll-up with sauerkraut that's topped with strips of bacon on a white plate and beige placemat

If you enjoy this recipe you may also enjoy Air Fryer Sausage, Potatoes & Sauerkraut.

Pork & Sauerkraut Roll Recipe

This is an impressive restaurant-quality meal that satisfies a pork and sauerkraut craving but is elevated by being topped with bacon. Serve over our Easy Mashed Potatoes or our Make Ahead Crock Pot Mashed Potatoes for a delightful meal!

Bread crumbs, egg, salt, pepper and Worcestershire sauce are mixed into the ground pork to enhance the flavors in every bite. The bacon really helps enhance the quality and enjoyment of the pork and sauerkraut roll-up!

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Baked in the oven the flavors all meld together to create something more delicious than any bite of pork or sauerkraut can yield on its own.

If you’ve looked at very many of our other recipes you know that my husband LOVES classic Pork & Sauerkraut, Instant Pot Pork Chops and Sauerkraut and Instant Pot Sausage & Sauerkraut.

Sauerkraut and onion oozing out of baked ground pork roll-up topped with bacon

German Inspired Meal

My husband has German roots on both sides of his family and is proud of his affinity for fermented foods like sauerkraut. He says this is the perfect meal to make when his German food-loving family comes over.

This family will often enjoy meals with sausage like our Sausage and Potato Skillet, Smoked Sausage & Cheesy Potato Casserole or Sausage, Potatoes and Green Beans. Whether they cook at home or go out to a restaurant sausage and/or sauerkraut will often end up on someone’s plate.

We enjoy the way that flavoring plain ground pork marries so well with the sauerkraut, but an adventurous eater may want to use a bulk sausage that already has seasonings in it for this recipes.

A special homemade meal should definitely be topped up with a delicious dessert like our Amazing Chocolate Cake, Cinnamon Cream Cheese Bars or Cream Puff Cake!

Slice of sauerkraut rolled up in ground pork wrapped in bacon

How to Make Pork and Sauerkraut Roll Ups

  1. Combine ground pork, bread crumbs, egg, salt, pepper and Worcestershire sauce and mix thoroughly. Use meat masher to stir.
  2. If desired chop sauerkraut, we opt not to, but that is an option to make eating a bit more graceful.
  3. Combine sauerkraut, onion and sugar.
  4. Pat meat mixture into a 12 x 7 inch rectangle on a large sheet of waxed paper.
  5. Spread sauerkraut mixture evenly over the meat.
  6. Starting with the longest side roll into a loaf or roll-up. Use wax paper to help start the roll. Fold waxed paper and begin a good roll with the pork before peeling off the wax paper.
  7. Carefully transfer to a greased 9 x 13 inch baking dish with the seam side down.
  8. Cut slices of bacon in half and lay each piece crosswise over top of roll-up. Lay pieces close together and make sure the entire top of the roll is covered.
  9. I like to cover with foil to ensure the meat stays extra moist.
  10. Bake at 350° for 30 – 45 minutes until a meat thermometer inserted in the pork reads 160°F.
  11. Uncover and place under broiler for 1 – 3 minutes to brown bacon.
  12. Allow to rest for 5 minutes, slice and serve.
Raw ground pork mixture patted into rectangle on waxed paper and topped with sauerkraut and onion mixture
Raw bacon wrapped around pork and sauerkraut roll-up

Tips for Making Pork & Sauerkraut

  • We have a meat masher & LOVE using it to mix or cook ground meat
  • Ground pork doesn’t have to be exactly 12″ x 7″, just make sure roll isn’t wider than your baking dish
  • My husband loves full sauerkraut flavor, so he drains sauerkraut, but he does NOT rinse it
  • Don’t let sit on wax paper too long as it will eventually soak through. Create a plan, roll the pork out and work your plan with confidence.
  • Use wax paper to transfer to baking dish. Pick up pork roll with wax paper and slide or roll into a greased baking dish.
  • Use a digital meat thermometer to ensure pork is properly cooked.  Stop baking when an internal temp of 160ºF is reached to keep pork juicy and delicious!
Bacon wrapped pork and sauerkraut roll on a white tray on beige placemat with text

Other Delicious Family Meal Ideas:

Printable Pork and Sauerkraut Roll-Up Recipe

Slice of ground pork and sauerkraut roll topped with a slice of bacon

Pork and Sauerkraut Roll-Ups

Servings 4 people
Jennifer @ Plowing Through Life
Ground pork and sauerkraut are rolled up and topped with bacon to create a flavorful and juicy meat dish that my husband craves. This recipe Pork and Sauerkraut Roll-Ups is one of the BEST!
5 from 5 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1 pound ground pork
  • 1/2 cup fine dry bread crumbs
  • 1 egg slightly beaten
  • 1 teaspoon salt
  • dash pepper
  • 4 slices bacon
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound sauerkraut drained
  • 1/4 cup onion chopped
  • 1 teaspoon sugar

Instructions
 

  • Combine ground pork, bread crumbs, egg, salt, pepper and Worcestershire sauce and mix thoroughly. Use meat masher to stir.
  • Combine sauerkraut, onion and sugar.
  • On a sheet of waxed paper, pat meat mixture into a 12 x 7 inch rectangle.
  • Spread sauerkraut evenly over the meat.
  • Starting with the longest side roll into a loaf or roll-up.
  • Carefully transfer to a greased 9 x 12 baking dish with the seam side down.
  • Cut slices of bacon in half and lay each piece crosswise over top of roll-up.
  • Bake at 350° for 30 – 45 minutes until a meat thermometer inserted in the pork reads 160°F.
  • Uncover and place under broiler for 1 – 3 minutes to brown bacon.
  • Slice and serve.

Notes

  • We have a meat masher & LOVE using it to mix or cook ground meat
  • Ground pork doesn’t have to be exactly 12″ x 7″, just make sure roll isn’t wider than your baking dish
  • My husband loves full sauerkraut flavor, so he drains sauerkraut, but he does NOT rinse it
  • Don’t let sit on wax paper too long as it will eventually soak through. Create a plan, roll the pork out and work your plan with confidence.
  • Use wax paper to transfer to baking dish. Pick up pork roll with wax paper and slide or roll into a greased baking dish.
  • Use a digital meat thermometer to ensure pork is properly cooked.  Stop baking when an internal temp of 160ºF is reached to keep pork juicy and delicious!

Nutrition

Calories: 489kcalCarbohydrates: 17gProtein: 26gFat: 35gSaturated Fat: 12gCholesterol: 137mgSodium: 1662mgPotassium: 618mgFiber: 4gSugar: 4gVitamin A: 80IUVitamin C: 18mgCalcium: 81mgIron: 4mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

5 Comments

  1. Cynthia Lang says:

    5 stars
    I made this for dinner last night for my Hungarian man and he loved it ! I didn’t use worcestershire ( forgot to add it lol ) but I did use a little granulated garlic in the pork mixture because I put that in all things meat. I cooked the onions until they were translucent.
    It was perfect and moist and not fatty at all, I drained the grease prior to cutting it and let it sit for 10 minutes before cutting it. What a great and easy comfort food and less heavy than regular meatloaf.
    We will be making this many times over the winter and now I am thinking of trying little meatballs stuffed with sauerkraut might be yummy !
    Thank you for the great idea !

    1. Jennifer @ Plowing Through Life says:

      Thanks so much for letting us know! We’re so glad you love the recipe!

  2. Julie Pawlacyk says:

    5 stars
    I made this the other night and it was beyond delicious. This will definitely be in my rotation to be made often. Thanks for sharing!

  3. Kathryn in Montana says:

    5 stars
    Your recipe and your site …both are wonderful. You have such a pretty and welcoming face … and I just LOVE your recipes. All are so easy to read … and I ADORE that you show All the ingredients grouped together,so one can easily see what you need …right off the bat. I’m not the best cook … but with your help and instructions, I think I will do well. Thank you …and God bless you. I’m 73…and maybe one can teach an old dog new tricks. Lol. Do you have a recipe book published? If so …tell me how to get one. Take care

  4. 5 stars
    This was a delicious dish, however, I ran out of time to stuff and roll the loaf, so I just made it into 6 oz. burger patties (deconstructed recipe), browned them and when they were almost done topped with the sauerkraut mixture and finished in the pan. Served over smashed potatoes and my husband loved them as much as I did!
    p.s. I had some ground turkey to use up, so I used 1/2 turkey and 1/2 ground pork. And I only had seasoned bread crumbs, which worked just fine, and some leftover diced mushrooms, which gave depth of flavor. I can’t wait to make your recipe, as written, rolled up, for a ladies gathering !

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