0 0
Little Irish Hog

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 lbs pork cutlets
1 lb corned beef (thinly sliced)
1/2 lb swiss cheese (shred)
1 cup sauerkraut
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 teaspoon caraway seed (crushed)
1/4 cup olive oil (for frying)
butcher string (for tying)

Nutritional information

1207.3
Calories
598 g
Calories From Fat
66.5 g
Total Fat
24.7 g
Saturated Fat
463.1 mg
Cholesterol
2435.3 mg
Sodium
5.9 g
Carbs
1.3 g
Dietary Fiber
1.4 g
Sugars
138.2 g
Protein
676g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Little Irish Hog

Features:
    Cuisine:

    A local butcher has a rendition of this. I am doing my best, using my own tastebuds to replicate this delicious piece of meat! Stuffed with corned beef and swiss,and sauerkraut, the cheese is ooey gooey, the smell while frying is mouth watering. I can't figure out all the seasonings, and have added caraway to mine, as the one I ate did not have it, I thought it was fitting for this. Here goes.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Little Irish Hog, A local butcher has a rendition of this I am doing my best, using my own tastebuds to replicate this delicious piece of meat! Stuffed with corned beef and swiss, and sauerkraut, the cheese is ooey gooey, the smell while frying is mouth watering I can’t figure out all the seasonings, and have added caraway to mine, as the one I ate did not have it, I thought it was fitting for this Here goes , Made two little hogs for hubby and myself and used my judgement as to how much of the filling to use They pan-fried beautifully with not much of the filling lost for about twenty two minutes Made for This Little Piggy Went to Market!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Pound Out the Pork Cutlets to 1/2 Inch Thickness.

    2
    Done

    You Can Use Smaller Pieces of Meat, and Divide the Ingredients Accordingly.

    3
    Done

    Mix Seasonings Together. Season Both Sides With the Seasoning, Just to Coat Lightly.

    4
    Done

    Lay Half of the Corned Beef on Each Piece of Pork, to Within 1/2 Inch of Edge.

    5
    Done

    Spread the Sauerkraut, on Top of the Corned Beef.

    6
    Done

    Place the Cheese Slices on Top of This, Then Start Rolling the Meat Toward the Opposite End. (like You Would With Cinnamon Rolls).

    7
    Done

    Secure With Butcher String, in Two or Three Places, Tuck Ends in If You Wish.

    8
    Done

    use a Heavy Cast Iron Skillet, Heated, With a Drizzle of Olive Oil in the Bottom.

    9
    Done

    Cook Over Medium-Low Heat, on All Four Sides, Rotating Every 5 Minutes.

    10
    Done

    More Oil May Be Added If Necessary.

    11
    Done

    Put a Lid on and Cook an Additional 10 Minutes.

    12
    Done

    When All Browned, and You Can See the Cheese Start to Ooze Out the End, Plate and Let Rest a Few Minutes Before Cutting Away String.

    13
    Done

    I Appreciate Your Comments on This One!

    14
    Done

    I May Be Off on the Amount of Filling For Each One.

    15
    Done

    ** These May Be Grilled Also, but Finish the Cooking With the Meat Rolls Placed on Aluminum Foil, or the Goodies Will Run Out!

    Avatar Of Clara Bailey

    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Carolina Chili Dogs Oamc
    previous
    Carolina Chili Dogs Oamc
    Denver Potato Casserole
    next
    Denver Potato Casserole
    Carolina Chili Dogs Oamc
    previous
    Carolina Chili Dogs Oamc
    Denver Potato Casserole
    next
    Denver Potato Casserole

    Add Your Comment

    1 × three =