Little Irish Hog

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

1. Pound out the pork cutlets to 1/2 inch thickness.
2. You can use smaller pieces of meat, and divide the ingredients accordingly.
3. Mix seasonings together.
4. Season both sides with the seasoning, just to coat lightly.
5. Lay half of the corned beef on each piece of pork, to within 1/2 inch of edge.
6. Spread the sauerkraut, on top of the corned beef.
7. Place the cheese slices on top of this, then start rolling the meat toward the opposite end.
8. (Like you would with cinnamon rolls).
9. Secure with butcher string, in two or three places, tuck ends in if you wish.
10. I use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
11. Cook over medium-low heat, on all four sides, rotating every 5 minutes.
12. More oil may be added if necessary.
13. Put a lid on and cook an additional 10 minutes.
14. 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.
15. I appreciate your comments on this one!
16. I may be off on the amount of filling for each one.
17. ** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
18. Freezes well, from the raw stage.
19. Un-thaw before cooking.

pork cutlets, beef, swiss cheese, sauerkraut, salt, pepper, garlic, sage, caraway, olive oil, butcher string

Taken from www.food.com/recipe/little-irish-hog-365001 (may not work)