Schweinerouladen mit Sauerkraut - Blutwurstfüllung
(Pork Roladen with Sauerkraut & Blutwurst Filling)
4 large, thin Pork Cutlets
12 slices Blutwurst
1 small can Sauerkraut
1 1/2 cups Dry White Wine
Salt and Pepper
Pork Roast Sauce Mix (such as Knorr)
Drain the Sauerkraut and break up any clumps.
Season both sides of the pork cutlets with salt and pepper. One one side, spread a thin layer of mustard. Top with Blutwurst slices, then top this with a little Sauerkraut.
Roll up the pork cutlets and tie each up with cooking-safe string to keep them from falling apart during cooking.
Preheat oven to 325°F.
Heat oil to a roasting pan (with a lid) using a medium-high heat. Add rolled pork cutlets to the roasting pan and sear on each side. Add wine and transfer the
pan (with the lid) to the oven. Allow to cook for 1 hour. During this time, check the meat and add more wine if necessary.
Remove the pan from the oven. Take the roladen out of the pan and set aside. Add the Sauce Mix to the pan drippings to make a sauce. If necessary, add a little water (check package instructions). Once the sauce is finished, add the roladen ba
back to the pan and allow to cook with the sauce for another 20 minutes.
Remove string from the rouladen before serving.