Tony Claxton's Recipes
Pork/Sauerkraut Pinwheel		    

This recipe is from the Farm Journal's Country Cookbook © 1972. The sauerkraut can be made milder by rinsing it before using it.
Makes about 8 servings.

                                   

Ingredients
3/4 C - Dry Bread Crumbs
2 - Eggs, slightly beaten
1/3 C - Milk
1 1/2 t - Salt
1/4 t - Pepper
1 t - Dry Thyme
1 T - Worcestershire sauce
2 lbs - Ground Lean Pork 		    1 1lb Can - Sauerkraut
1/4 C - Chopped Onions
3 T - Chopped Pimiento
1 T - Sugar
5 slices - Bacon


Instructions
  • Preheat oven to 375°F
  • Grease a shallow baking tray.
  • Combine, bread crumbs, eggs, milk, salt, pepper, thyme and worcestershire sauce.
  • Thoroughly mix into pork.
  • On waxed paper, pat pork mixture into a 12 x 9" rectangle.
  • Drain sauerkraut, chop, and mix with onion, pimiento and sugar.
  • Spread evenly over meat.
  • Roll up from narrow end.
  • Place in prepared baking dish and lay bacon over the top.
  • Bake 1 hour and 10 minutes.


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