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

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 Pork and Sauerkraut Roll-Ups is one of the BEST!
Course Main Course
Cuisine American, German
Keyword Pork and Sauerkraut Roll-Ups
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 489kcal
Author Jennifer @ Plowing Through Life


  • 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


  • 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.


  • 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!


Calories: 489kcal | Carbohydrates: 17g | Protein: 26g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 1662mg | Potassium: 618mg | Fiber: 4g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 18mg | Calcium: 81mg | Iron: 4mg