Little Irish Hog
photo by Julie Bs Hive
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
2 meat rolls
- Serves:
- 4
ingredients
- 4 lbs pork cutlets
- 1 lb corned beef (thinly sliced)
- 1⁄2 lb swiss cheese (shred)
- 1 cup sauerkraut
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon caraway seed (crushed)
- 1⁄4 cup olive oil (for frying)
- butcher string (for tying)
directions
- Pound out the pork cutlets to 1/2 inch thickness.
- You can use smaller pieces of meat, and divide the ingredients accordingly.
- Mix seasonings together. Season both sides with the seasoning, just to coat lightly.
- Lay half of the corned beef on each piece of pork, to within 1/2 inch of edge.
- Spread the sauerkraut, on top of the corned beef.
- Place the cheese slices on top of this, then start rolling the meat toward the opposite end. (Like you would with cinnamon rolls).
- Secure with butcher string, in two or three places, tuck ends in if you wish.
- I use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
- Cook over medium-low heat, on all four sides, rotating every 5 minutes.
- More oil may be added if necessary.
- Put a lid on and cook an additional 10 minutes.
- When all browned, and you can see the cheese start to ooze out the end, plate and let rest a few minutes before cutting away string.
- I appreciate your comments on this one!
- I may be off on the amount of filling for each one.
- ** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
- Freezes well, from the raw stage. Un-thaw before cooking.
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