Bierkutscher Rouladen (Beer Coachman Roulade - Pork Roulade)
photo by DrGaellon
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
6 roulade
- Serves:
- 6
ingredients
- 1 large apple (Granny smith seems to be best)
- 300 g wine-cured sauerkraut, drained (you can use normal sauerkraut but is better with wine sauerkraut)
- 150 g creme fraiche
- 12 slices bacon (thin slices)
- 900 g thin pork fillets, 6 fillets (about 1/2 cm thick)
- toothpick
- 2 tablespoons vegetable oil
- 500 ml malt beer (Malzbier)
- 1 liter vegetable broth
- 1 tablespoon cornstarch (we usually just use something called sauce thicker)
directions
- Peel the apples, remove core and chop into small cubes.
- In a large bowl, mix wine sauerkraut, crème fraîche and apples together.
- Lay flat the pork fillets, lay two pieces of bacon on the fillets and top with sauerkraut mixture.
- Roll up lengthwise, and put together toothpicks, usually 3 work, one on each end and one in the middle, but you might need more for bigger pieces.
- Heat oil in a pan and light fry on all sides.
- Meanwhile, heat up the Malzbier and Vegetable broth in a large pot.
- After fried, put in pot with Malzbier and Vegetable broth, add water or more Malzbier to cover Rouladen.
- Cook for about an hour at a simmer.
- Remove Rouladen and put some of the liquid in a small sauce pan.
- Heat and whisk in sauce thicker until thick, add more sauce thicker, if necessary. If you are using cornstarch, dissolve first in cold water and then add to sauce.
- Serve Rouladen with sauce on top and with Knödel (dumplings) or Spätzle.
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Reviews
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>