Ingredients for Bierkutscher Rouladen Beer Coachman Roulade Pork Roulade
- 2 medium apples
- 1 cup drained sauerkraut
- 1/2 cup crème fraîche
- 8 slices bacon
- 4 (6-ounce) pork fillets
- 12 toothpicks
- 2 tablespoons vegetable oil
- 1 (12 ounce) bottle malzbier
- 1 cup vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
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How to Make Bierkutscher Rouladen Beer Coachman Roulade Pork Roulade
- Peel and core 2 medium apples. Dice into 1/2-inch cubes.
- In a large bowl, combine 1 cup of drained sauerkraut, 1/2 cup crème fraîche, and the diced apples.
- Lay out 4 (6-ounce) pork fillets. Top each with 2 slices of bacon and a spoonful of the sauerkraut mixture.
- Tightly roll up each pork fillet and secure with 3 toothpicks per roulade.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Brown the rouladen on all sides.
- In a large pot or Dutch oven, combine 1 bottle (12 ounces) of malzbier (or substitute – see notes) and 1 cup of vegetable broth.
- Add the browned rouladen to the pot. Add enough water or more malzbier to cover the rouladen completely.
- Bring to a simmer, then reduce heat to low, cover, and cook for 75 minutes, or until the pork is tender.
- Remove the rouladen from the pot and set aside. Pour the cooking liquid into a saucepan.
- Bring the cooking liquid to a simmer. Whisk in 2 tablespoons of cornstarch (dissolved in 2 tablespoons cold water) or a sauce thickener to reach your desired consistency. Add more thickener if needed.
- Serve the rouladen hot, topped with the sauce, and accompanied by Knödel or Spätzle.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
14g
Fat
76g
Carbs
3g
