Roladki wieprzowe are traditional Polish meat rolls or pork roulades made of pork ham or pork chops with mustard and veggie sticks. First fried and then simmered, these wieprzowe taste really good with kluski slaskie.
How To Make The Best Roladki Wieprzowe Easily
These Polish meat rolls are made by hammering pork till it’s flat. This meat is then slathered with a sauce or mustard.
Finally, bacon, carrot, and dill sticks are added. The pork is rolled up, coated with flour, and fried for a bit before simmering for a longer time.
Once ready the roladki wieprzowe are served with kluski slaskie, groats or other sides.
Sometimes they’re also called zrazy wieprzowe. They’re very similar to the roladki schabowe which are stuffed with cheese, onions, mushrooms, potatoes, eggs.
What Other Fillings Can I use For The Roladki Wieprzowe?
Along with the bacon, carrots, and dill peppers, you can also add red or green peppers. Other combinations include:
- cooked spinach and cottage cheese
- kielbasa and onions
- salmon
- horseradish
- boiled eggs and cheese
- broccoli, red peppers, and onions
- minced meat and onions
- mushrooms and onions (see my pork chops stuffed with mushrooms recipe)
What To Serve Roladki Wieprzowe With?
Cover the roladki wieprzowe with the broth or sauce they were cooked in and serve. These Polish Meat Rolls go really well with:
- kluski śląskie – Don’t they look yummy in the pic above?
- kopytka dumplings
- mashed potatoes
- french fries
- groats – buckwheat tastes best!
- bread
- boiled peas or corn
Tips for Making Polish Meat Rolls – Roladki Wieprzowe
- Cover the meat with a plastic bag before hammering to prevent splatter.
- You can optionally coat the pork rolls in egg before frying.
- If you’re worried about the meat rolls unraveling, use a toothpick or string to hold them in place. Remove before serving!
- Top with fresh cilantro or parsley, and serve with dips or mustard sauce!
- If serving the roladki wieprzowe as an appetizer for a party, cut the rolls into smaller round slices and serve with sour cream or mustard sauce!
Frequently Asked Questions About Making Roladki Wieprzowe Meat Rolls
What Is The Difference Between Roladki and Zrazy?
Roladki and zrazy are similar stuffed rolls, but roladki are most often made with pork or chicken, while zrazy are traditionally made with beef.
What Does Roladki Mean?
Roladki means roulade and refers to the rolled shape of the meat.
Where Did Roladki Originate?
Roladki originated in the Crown of the Kingdom of Poland and the Grand Duchy of Lithuania which was the Polish–Lithuanian Commonwealth somewhere between the 16th and 18th centuries.
Hence it’s very similar to the rolada slaska from Silesian Poland and the mušti suktinukai from Lithuania.
What Spices Can I Add To The Roladki?
You can add any of these spices for more flavor:
- rosemary and pepper
- oregano and grated garlic
- paprika
Do I Have To Cook The Roladki Wieprzowe In Water?
No, you don’t have to cook the Polish pork meat rolls with water. You can also use wine or broth for simmering.
Roladki Wieprzowe Polish Meat Rolls Recipe
Roladki Wieprzowe Polish Meat Rolls Recipe
Roladki wieprzowe are traditional Polish meat rolls or pork roulades made of pork ham or pork chops with mustard and veggie sticks. First fried and then simmered, these wieprzowe taste really good with kluski slaskie.
Ingredients
- 3 lbs / 1.5 kg of pork ham or pork chops
- 7 oz / 200g of slab bacon or sausage
- 3 big carrots
- 6-10 dill pickles
- 1 bell pepper (optionally)
- 1 leek
- mustard
- all-purpose flour
- oil / lard
- toothpicks
Instructions
- Wash the pork and slice it into thin cutlets.
- Pound the cutlets with a meat mallet until they are about 1/8″ thick. If you want to prevent splattering, put the cutlets in the plastic bag before pounding.
- Spread mustard on each slice of pork.
- Cut the bacon or sausage into bars.
- Peel the carrots. Cut all the veggies into sticks.
- Place one stick of dill pickle, bell pepper, leek, carrot, and bacon/sausage onto each slice of pork.
- Fold pork around the veggie and bacon stuffing. Starting with the narrower edge in. Fold the other end over the top. Secure the edges with toothpicks.
- Coat each roll with all-purpose flour.
- Fry the rolls with oil or lard, for about 2-4 minutes on each side.
- Place the rolls in a pot or heat-resistant dish. They should tightly cling to each other.
- Cover the rolls with water (they should reach about ⅓ the height of the meat).
- Simmer for about 1 hour until the meat is soft.
Notes
This recipe goes really well with kluski slaskie.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 118mgSodium: 2617mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 41g
These data are indicative and calculated by Nutritionix
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