Záhorác rolls made from remoska
Záhoráčky z remoska are a hearty dish that will delight lovers of traditional Czech cuisine. Sauerkraut gives the pork a typical sweet and sour taste, bacon adds juiciness, and spicy sausage can enhance the whole dish.
Ingredients · Servings 1 dose
- 600 g boneless pork neck
- 150 g sauerkraut
- 100 g English bacon, sliced
- 50 g whole English bacon
- 300 ml of broth
- 1 onion
- 2 cloves of garlic
- mustard as needed
- plain flour for coating
- lard for frying
- salt
- ground pepper
Method · 1 h 35 min
- Cut the pork neck into approximately 1 cm thick slices and pound them thinly over cling film. Peel the onion and garlic. Finely chop the onion, slice the garlic and dice 50 g of English bacon. Drain the sauerkraut and finely chop the part intended for baking with the rolls.
- Season the slices of meat with salt, pepper and mustard. Place a slice of English bacon and a portion of sauerkraut on each.
- Fold the edges of the meat over the filling and roll the slices tightly into rolls. Tuck the ends in and secure the rolls with pins, toothpicks or kitchen twine.
- Season the rolls with salt and pepper on the outside and coat them in plain flour.
- Heat the lard in a baking dish and fry the rolls on it until golden brown on all sides.
- Add the onion, garlic, diced bacon and remaining sauerkraut to the toasted rolls. Pour in the broth, cover the casserole dish with a lid and bake for approximately 45–60 minutes, until the meat is tender and nicely browned on the surface.
- Remove the finished rolls from the needles, toothpicks or threads and serve, for example, with mashed potatoes, which can be seasoned with some of the baking powder.
