• Pork Roll with Sauerkraut and Bacon


Pork Roll with Sauerkraut and Bacon

By Andrew Zimmern

For a pork rolling tutorial, watch me make this on Instagram.



Pork Roll with Sauerkraut and Bacon


  • 2 pounds of ground pork
  • Handful of fresh mixed herbs (parsley, tarragon, thyme)
  • 3 tablespoons minced garlic
  • 2 onions, minced
  • 1 pound bacon, sliced
  • 1 pound sauerkraut, squeezed to remove juice
  • 1 head whole pickled cabbage (in the produce section)


Mix the pork, herbs, garlic and onions. Season well with salt and pepper.

Lay out in a square, on butcher paper or foil, about 14 inches from side to side.

Lay sheets of the outer leaves of the cabbage down, and reserve the rest for a soup or stew. Lay a tube of sauerkraut down.

Roll from the bottom to create a giant meat burrito. Squeeze the ends in.

Wrap the pork roll with slices of bacon.

Place in a 9×13 brownie pan. Bake for 1 hour at 350 degrees. Broil for 60 seconds to crisp the bacon if needed.

Let rest for 10-15 minutes.

Slice and serve with dark rye bread and mustard.

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