This unique main meat pork sausage roast cooked in a Dutch oven includes stuffing Polish Kielbasa and wrapping in a bacon weave.

Once cooked the effect is quite special, with slices exposing the sausage within, but isn’t too much of a surprise as the Kielbasa flavor permeates every part of the dish and is the first flavor that hits you when you remove the lid.

The pork is surrounded by sauerkraut when cooked but this can be upgraded to a one-pot meal if swapped out for a range of side vegetables instead. Strait cabbage could also be used if sauerkraut isn’t available, however, the preserved version does travel better while camping.

Recipe Directions

1. Trim the pork loin removing any silver skin and excess fat then using a narrow knife insert it longways through the pork. Take the Kielbasa sausage and insert it onto the whole so it passes through the whole pork loin.

2. Sprinkle the rub onto the pork loin.

3. Lay the bacon strips on a chopping board then weave the bacon. When done place the pork loin on top and roll to wrap around the whole pork loin.

4. Gently heat the dutch oven, add any bacon not used in the weave on the bottom as a protective layer then place the bacon-wrapped pork loin on top with the join at the bottom. 

5. Place the sauerkraut around the base of the pork loin.

6. Top the pork loin with the sliced apple evenly then sprinkle with the brown sugar.

7. Bring the Dutch oven up to 350 degrees F (175 degrees C) with heat from above and below, then bake for 45 minutes or until the internal temperature reached 145 degrees F (63 degrees C).

8. Serve hot slicing the pork to expose the sausage inside.