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-Ups is one of the BEST!
He loves German-inspired cuisine that marries pork and sauerkraut to create unique and memorable flavors.
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If you enjoy this recipe you may also enjoy Air Fryer Sausage, Potatoes & Sauerkraut.
Pork & Sauerkraut Recipe
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.
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 dish!
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.
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!
How to Make Pork and Sauerkraut Roll Ups
- Combine ground pork, bread crumbs, egg, salt, pepper and Worcestershire sauce and mix thoroughly. Use meat masher to stir.
- If desired chop sauerkraut, we opt not to, but that is an option to make eating a bit more graceful.
- Combine sauerkraut, onion and sugar.
- Pat meat mixture into a 12 x 7 inch rectangle on a large sheet of waxed paper.
- Spread sauerkraut mixture evenly over the meat.
- 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.
- Carefully transfer to a greased 9 x 13 inch baking dish with the seam side down.
- 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.
- I like to cover with foil to ensure the meat stays extra moist.
- 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.
- Allow to rest for 5 minutes, slice and serve.
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!
Other Delicious Family Meal Ideas:
- Sausage & Cream Stuffed Green Peppers
- Philly Cheesesteak Sloppy Joe Sliders
- Best Taco Meatloaf
- Turkey, Cheddar and Bacon Sliders
- Easy Egg & Sausage Casserole
- Farmhouse Slow Cooker Pulled Pork
Printable Pork and Sauerkraut Roll-Up Recipe
Pork and Sauerkraut Roll-Ups
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!
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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 !
Thanks so much for letting us know! We’re so glad you love the recipe!