Ground pork filled with tangy sauerkraut and wrapped in crisp bacon makes a juicy, flavorful main dish that’s become a favorite at our table. This Pork and Sauerkraut Roll-Up is simple to prepare and delivers comforting, German-inspired flavors in every bite.
If you like this recipe, try it alongside other easy pork dishes or mashed potatoes for a satisfying family meal.
Pork & Sauerkraut Roll Recipe
This recipe transforms plain ground pork and sauerkraut into an impressive, restaurant-quality dish by rolling the filling into a loaf and topping it with bacon. It pairs beautifully with creamy mashed potatoes or a simple vegetable side to complete the plate.
A mix of fine breadcrumbs, an egg, salt, pepper and a splash of Worcestershire sauce seasons the pork so each slice is flavorful and tender. The sauerkraut adds a bright, slightly tart contrast, while the bacon browns and crisps on top to seal in juiciness.
Baking allows the ingredients to meld and intensify, producing a savory dish that’s more than the sum of its parts — ideal when you want comforting, homestyle cooking with a touch of German influence.
German-Inspired Meal
This dish is perfect for anyone who enjoys the classic pairing of pork and sauerkraut. It’s a family-friendly recipe that appeals to lovers of hearty, fermented flavors and makes a welcome centerpiece for gatherings. Consider serving it with potatoes, roasted vegetables, or a crisp salad.
If you want to add more seasoning, you can substitute bulk sausage for the ground pork to introduce additional spice and herbs, but the straightforward pork version highlights the sauerkraut nicely.
End the meal with a favorite dessert to make the evening special — something simple and comforting complements these savory roll-ups well.
How to Make Pork and Sauerkraut Roll-Ups
- Combine 1 pound ground pork, 1/2 cup fine dry bread crumbs, 1 slightly beaten egg, 1 teaspoon salt, a dash of pepper and 1/2 teaspoon Worcestershire sauce. Mix thoroughly until evenly combined.
- Drain 1 pound sauerkraut well (you can finely chop it if you prefer a neater bite). Mix the sauerkraut with 1/4 cup chopped onion and 1 teaspoon sugar.
- On a sheet of waxed paper, pat the meat mixture into an approximate 12 x 7 inch rectangle.
- Spread the sauerkraut mixture evenly over the meat.
- Starting from the long side, roll the meat into a tight loaf, using the waxed paper to help form the roll. Tuck the seam underneath.
- Carefully transfer the roll to a greased 9 x 13-inch baking dish, seam side down.
- Cut 4 slices of bacon in half and lay the pieces crosswise across the top so the entire roll is covered.
- Cover with foil if you want to keep extra moisture, and bake at 350°F for 30–45 minutes, or until an internal temperature of 160°F is reached.
- Uncover and place under the broiler 1–3 minutes to crisp and brown the bacon.
- Let the roll rest 5 minutes, then slice and serve.
Tips for Success
- Use a sturdy tool to mix the meat gently but thoroughly so ingredients are evenly distributed.
- The rectangle size is a guideline — just make sure the roll fits inside your baking dish.
- Drain the sauerkraut well to avoid excess moisture but skip rinsing if you want stronger sauerkraut flavor.
- Don’t let the meat sit on the waxed paper too long or it may soften; work efficiently when assembling.
- Use the waxed paper to lift and slide the roll into the dish to avoid tearing.
- Confirm doneness with a digital meat thermometer and remove the roll when it reaches 160°F to keep it juicy.
Other Family Meal Ideas
- Sauerkraut Casserole
- Sausage & Cream Stuffed Green Peppers
- Philly Cheesesteak Sloppy Joe Sliders
- 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
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Combine ground pork, bread crumbs, egg, salt, pepper and Worcestershire sauce and mix thoroughly.
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Combine sauerkraut, onion and sugar.
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Pat meat mixture into a 12 x 7 inch rectangle on waxed paper.
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Spread the sauerkraut mixture evenly over the meat.
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Starting with the longest side, roll into a loaf and seal the seam underneath.
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Transfer to a greased 9 x 13 baking dish, seam side down. Lay bacon halves across the top.
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Bake at 350°F for 30–45 minutes until internal temperature reaches 160°F.
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Uncover and broil 1–3 minutes to brown the bacon. Let rest, then slice and serve.
Notes
- Mix gently but thoroughly so the meat holds together when rolled.
- The rectangle size is approximate — ensure the roll fits your baking dish.
- Drain sauerkraut well to avoid excess moisture; don’t rinse if you want full flavor.
- Use waxed paper to lift and transfer the roll into the pan to prevent tearing.
- Remove from the oven when internal temperature reaches 160°F for a juicy result.
Nutrition
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