Pork/Sauerkraut Pinwheel

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Preparation info

  • Difficulty

    Medium

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Pork winds around sauerkraut-good served with scalloped potatoes

Ingredients

  • ¾ c. dry bread crumbs
  • 2 eggs, slightly beaten
  • c. milk
  • tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. thyme leaves
  • 1 tblsp. Worcestershire sauce
  • 2 lbs. ground lean pork
  • 1 (1 lb.) can sauerkraut, drained and finely cut with scissors
  • ¼ c. chopped onion
  • 3 tblsp. chopped pimiento
  • 1 tblsp. sugar
  • 5 slices bacon

Method

  • Combine bread crumbs, eggs, milk, salt, pepper, thyme and Worcestershire sauce. Mix in pork.
  • On waxed paper, pat pork mixture into a 12 X 9″ rectangle.
  • Combine sauerkraut, onion, pimiento and sugar. Spread evenly over meat. Roll up from narrow end. Place loaf in greased, shallow baking dish; lay bacon over top.
  • Bake in moderate oven (375°) 1 hour and 10 minutes.