Dutch Oven Pork Sausage Roast

The roast is sitting on a chopping board sliced to expose the sausage within and the sliced apples on top.

This unique main dish will have your guests coming back for more. A pork loin is stuffed with Polish Kielbasa, then wrapped in a bacon weave. The entire thing is surrounded by sauerkraut and roasted in a Dutch oven.

The pork is surrounded by sauerkraut while it roasts in the Dutch oven. The sauerkraut can be swapped out for a range of side vegetables, like carrots, baby potatoes, or greens. Fresh cabbage could also be used if sauerkraut isn’t available, however, the preserved version does travel better while camping.

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 aroma that hits you when you remove the lid. Make sure to have some nice stone-ground mustard on hand for serving.

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A slice of the pork tenderloin with the kielbasa sausage in the center sits on a white camping plate.
The kielbasa sausage hidden inside the pork tenderloin is a tasty surprise to the finished dish.
A raw pork loin stuffed with the Kielbasa sausage and covered in rub being wrapped in the bacon weave.
Once stuffed with the sausage and sprinkled with the rub, the pork loin is wrapped in a bacon weave.
A raw pork loin wrapped in bacon sits nestled in sauerkraut in a Dutch oven.
Not only does the sauerkraut provide moisture and flavor to the pork as it roasts, it is also a tasty side dish.
Layers of sliced green apple sit atop a bacon-wrapped pork loin in a Dutch oven.
Apples, pork, and sauerkraut are a classic combination of flavors in this amazing meal.
Looking directly down on a Dutch oven showing sauerkraut surrounding the bacon-wrapped pork loin topped with fanned out apple slices before being cooked.
Completely cooked in a Dutch oven, the meal is both practical and pretty.
A cooked bacon-wrapped pork loin is topped with baked apples and surrounded by sauerkraut in a Dutch oven.
The aromas of cooked pork loin, sauerkraut, and baked apples will amaze your senses as you lift the lid of the Dutch oven.
The roast is sitting on a chopping board sliced to expose the sausage within and the sliced apples on top.
Remove the pork loin from the Dutch oven and slice across to expose the sausage.

Dutch Oven Pork Sausage Roast Recipe

The roast is sitting on a chopping board sliced to expose the sausage within and the sliced apples on top.
This unique main meat Pork Sausage Roast cooked in a Dutch oven includes stuffing Polish Kielbasa and wrapping in a bacon weave.
Preparation 15 minutes
Cook 45 minutes
Ready in 1 hour
Servings 6 Servings


  • 3 pound pork loin
  • 1 Polish Kielbasa
  • favorite pork rub to taste
  • 1 pound bacon
  • 1 jar sauerkraut
  • 1 apple cored and thinly sliced
  • 1/2 cup brown sugar


  • 14 inch Dutch oven (deep if available)


  • Trim the pork loin removing any silver skin and excess fat. Using a narrow knife insert it longways through the pork. Take the Kielbasa sausage and insert it into the hole so it passes through the whole pork loin.
  • Sprinkle the rub onto the pork loin.
  • 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.
  • Gently heat the Dutch oven. Add any bacon not used in the weave on the bottom as a protective layer. Place the bacon-wrapped pork loin on top with the join at the bottom. 
  • Place the sauerkraut around the base of the pork loin.
  • Top the pork loin with the sliced apple and evenly sprinkle with the brown sugar.
  • Bring the Dutch oven up to 350 degrees F (175 degrees C) with heat from above and below. Roast the pork loin for 45 minutes or until the internal temperature reaches 145 degrees F (63 degrees C).
  • Serve hot, slicing the pork to expose the sausage inside.

Nutritional Information

Calories: 1092kcalCarbohydrates: 29gProtein: 52gFat: 85gSaturated Fat: 32gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gCholesterol: 215mgSodium: 1231mgPotassium: 1162mgFiber: 5gSugar: 24gVitamin A: 44IUVitamin C: 24mgCalcium: 74mgIron: 4mg

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About Bill Wright

Bill has been cooking traditionally his whole life. Starting with Dutch ovens while a scout then fine-tuning his barbecue in Georgia.

Learn more about Bill Wright
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