Schweinerollbraten (stuffed rolled pork roast with bacon and spices)

Schweinerollbraten is one of the juicy, homely roasts of the German Sunday lunch: pork stuffed with spiced mince and rolled up. Sliced, it shows a lovely spiral pattern. It is excellent with dumplings and cabbage.

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Method

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1. Season the inside of the meat with salt and pepper.
2. Mix the minced meat with the squeezed-out roll, onion, garlic, egg, parsley, marjoram, salt and pepper.
3. Spread the stuffing on the meat, leaving 2 cm free at the edge, and roll up tightly; tie with string.
4. Heat the oil in a roasting dish and brown the roll on all sides.
5. Pour in the beer or stock and roast uncovered at 180°C for 1 hour 30 minutes, basting. ⏱ Timer: 1 h
6. Remove, rest for 10 minutes, strain the gravy and thicken with a little flour mixed with water. ⏱ Timer: 10 min
7. Slice and serve with dumplings and cabbage.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Tie the meat well so the roll does not open.
• Resting is essential for slicing.
• The gravy can be made deeper with beer.

Frequently asked questions

Can it be prepared the day before?

Yes, stuffed and rolled, in the fridge; bring it to room temperature before roasting.

Which cut for the roll?

Belly or shoulder, as it is fattier and juicier.

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• Bratwurst with sauerkraut
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