Pork and Sauerkraut Roll-Ups

Sauerkraut Pork Roll Ups
Course Appetizers


  • 1/2 cup cream
  • 1 cup fresh mushrooms chopped
  • 2 slices bacon
  • 1/3 pound ground pork
  • 1/4 cup sliced leeks
  • 1 clove
  • 3 juniper berries crushed
  • 1 cup German wine sauerkraut
  • 1/2 cup crushed tomatoes canned are fine
  • 1 package crescent rolls 10-ounce
  • 1/2 cup shredded German Emmentaler cheese such as the Allgäu brand
  • sour cream


  • Preheat oven to 375ºF. Soak mushrooms in 1/4 cup of cream. Cut bacon in cubes. Begin cooking bacon on medium/high heat. Add ground pork and heat until cooked through. Let cool and drain excess grease.
  • Combine leek rings, clove, juniper berries, sauerkraut and tomato in a sauce pan. Simmer for 15 minutes. Add creamed mushrooms and allow to simmer until mushrooms soften. Drain liquid from mixture and let cool.
  • Unroll crescent roll dough into a rectangular shape and press seems together. Cover evenly with bacon and ground pork, then with the drained sauerkraut mixture. Roll dough into a log. Slice dough log 6 times and lay slices on a baking sheet (slices should look similar to cinnamon rolls). Pour remaining cream into rolls and cover with shredded Emmentaler cheese.
  • Bake at 375ºF for 20-25 minutes or until dough is golden brown. Serve with sour cream.

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