Bierkutscher Rouladen (Beer Coachman Roulade - Pork Roulade)

Recipe by Tea Girl
READY IN: 1hr 15mins
YIELD: 6 roulade


  • 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)
  • 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
    tablespoon cornstarch (we usually just use something called sauce thicker)


  • 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.