Name: Pork roll with sauerkraut and mushrooms
Ingredients: 250 g sauerkraut; 1 knob of butter; 1 bay leaf; 2 sprigs of thyme; salt and pepper; 600 g pork belly; 3 tbsp mustard; 6 sprigs of thyme; 250 g sauerkraut; 1 knob of butter; salt and pepper; 1/2 celeriac; 2 medium-sized floury potatoes; 1 knob of butter; 1/2 glass of milk; 1/2 tsp nutmeg; salt and pepper; 200 g various types of mushrooms; 1 knob of butter; 4 sprigs of tarragon; salt and pepper

Pork roll with sauerkraut and mushrooms

Print Recipe

Servings persons

Ingredients

Sauerkraut

250 g sauerkraut
1 knob of butter
1 bay leaf
2 sprigs of thyme
salt and pepper

Meat

600 g pork belly
3 tbsp mustard
6 sprigs of thyme
250 g sauerkraut
1 knob of butter
salt and pepper

Celeriac puree

1/2 celeriac
2 medium-sized floury potatoes
1 knob of butter
1/2 glass of milk
1/2 tsp nutmeg
salt and pepper

Mushrooms

200 g various types of mushrooms
1 knob of butter
4 sprigs of tarragon
salt and pepper

Instructions

Sauerkraut

Put the sauerkraut in a pan and add the butter and herbs. Let the sauerkraut soften by stewing it gently for about 10 minutes. Season with salt and pepper and let the sauerkraut cool.

Meat

Place the pork belly on the counter and season it with salt and pepper and spread the mustard on the inside.
Remove the leaves from the thyme and sprinkle them on the mustard.
Once the sauerkraut has cooled, squeeze it well so that most of the moisture is out and spread the squeezed sauerkraut over the meat.
Now roll up the meat and tie it with butcher's twine.
Put a knob of butter in the roasting pan and fry the roulade all around until it is nicely colored. Then put the roulade in an oven dish and put it in a preheated oven at 170℃ until the core is 70℃. This takes about 45 minutes. Remove the roulade from the oven and let it rest for at least 15 minutes before you cut it.

Celeriac puree

For the celeriac puree, peel the tuber and the potatoes and put them on with water and some milk and a little salt. Cook them until done and steam them dry. Mash the tuber with potatoes and add the butter and a little milk. Season with salt, pepper and a little nutmeg.

Mushrooms

Clean the mushrooms and cut them into equal pieces. Melt the butter and fry the mushrooms. When they are ready, season them with salt and pepper and some chopped tarragon.

Serving

Put some celeriac puree on the plate and arrange the mushrooms on top. Cut the roulade into slices and place a slice on a quenelle of celeriac puree. Decorate with some radicchio and lamb's lettuce for color.

Tried this recipe?Let us know how it was!

Pork roll with sauerkraut and mushrooms