Oktoberfest Stuffed Pork Belly with Geier's Sausage

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Oktoberfest Stuffed Pork Belly


By Chef Nakita Geier 

Serves 3-4


3-4 lb butterflied fresh pork belly

1lb bulk nuernburger bratwurst

½ cup thin sliced onions

1 cup mushrooms

2 Tbsp.  caraway seed

1 Tbsp.  butter

1Tbsp.  fresh chopped chives

3 cups uncooked sauerkraut

  1. Preheat the oven to 400F.
  2. Lay the pork belly out flat and sprinkle with pork seasoning and pepper to taste.
  3. Heat butter in small frying pan and add the onion and mushrooms until golden brown.
  4. Add half of the caraway and chopped chives and stir together.
  5. Lay the bulk nurnberger bratwurst down the center of the roast and push flat.
  6. Add the mixture of onions and mushrooms on top of the nuernberger.
  7. Starting on the side without the skin and roll carefully making sure the rind ends up on the outside and secure with butcher string. 
  8. Place the uncooked sauerkraut and the rest of the caraway in a baking pan and place the roast on top.  Add 1 cup of water to the bottom of the pan.
  9. Bake for 30 min and then drop the temperature to 325F and bake for another 2 hours (check the roast every half hour or so to stir the sauerkraut to make sure not to burn).
  10. Let sit for 20 min and serve with homemade potato dumplings and mushroom gravy.