Schweinerouladen

Schweinerouladen are a traditional dish in German-speaking cuisines, particularly in southern Germany and Austria. They consist of thinly sliced pork loin rolled around a savory filling and braised until tender. The filling typically includes smoky bacon, onions, and pickled gherkins or cucumbers, sometimes complemented by mustard, paprika, and herbs.

The preparation involves pounding the pork slices to a uniform thickness, lightly seasoning them, spreading with mustard, placing the filling along one edge, rolling tightly, and securing with string or skewers. The rolls are browned in a pot and then braised in a liquid of stock, wine or water, and aromatics, until the pork is tender. The resulting gravy is usually thickened and enriched by the pan juices and often served with the rolls.

Common accompaniments are potato dumplings (Kartoffelklöße) or spaetzle and red cabbage (Rotkohl). Schweinerouladen are a staple of Bavarian and Swabian home cooking, as well as broader German-speaking regions, and are sometimes prepared as a festive dish for Sundays or holidays.

Variations exist regionally, with differences in the filling or the braising liquid. Some cooks omit onions or pickles, using only mustard or a different relish, while others experiment with additional vegetables or different seasonings. The dish shares a concept with beef roulades but uses pork as the main meat in this variant.