Roll with crispy cracklings, roasted sauerkraut, and pickled beet sauce - photo 1
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Roll with crispy cracklings, roasted sauerkraut, and pickled beet sauce

Pikantne Breakfasts Snacks Regional Cuisine of Poland 75 min Medium 7 wyświetleń ~10.72 PLN * - (0)
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Description

A rustic, winter street food proposal in Polish: a crispy bun filled with homemade cracklings from bacon, intensely roasted sauerkraut, and a creamy sauce based on pickled beets and sour cream. The dish combines textures — the crunchiness and fattiness of the cracklings, the delicate sweetness of the beet sauce, and the acidity and umami notes of the sauerkraut sautéed in butter. Perfect as a hearty breakfast for chilly days, a snack at a fair, or a quick dish with coffee. Serve hot, with fresh dill or pickles for contrast. The recipe uses winter preserves available in Poland: sauerkraut and pickled beets.

Ingredients Used

Ingredients (14)

Servings:
4
  • Bun 280 g
  • Pork lard 200 g
  • Sauerkraut 500 g
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 30 g
  • Butter 20 g
  • Beets (raw) 300 g
  • 18% cream 150 ml
  • Garlic 2 ząbki (~10 g)
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Pickled cucumber 0.5 szt. (~50 g)
  • Dill 0.5 pęczek (~10 g)
💰 Szacowany koszt dania: ~10.72 PLN (2.68 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing cracklings

1

Cut the pork lard into even cubes about 1 cm on each side. Use a sharp knife and cutting board. Place the chopped pieces into a dry, wide pan (preferably cast iron or steel). Heat the pan over medium-low heat and leave it without oil — the lard will release its own fat. Fry, stirring with a wooden spoon every 2–3 minutes, until the pieces become golden brown and crispy (this will take 12–18 minutes).

Ingredients: pork lard
Use a wide, non-stick pan 24–28 cm. Stir regularly to ensure the cracklings brown evenly. Too high a temperature will burn the fat — set to medium-low heat. Transfer the finished cracklings to a plate lined with paper towels to drain the fat.
2

Carefully pour (or use a spoon) most of the fat from the cracklings into a jar — keep the fat (lard) for sautéing the cabbage, leaving only about 1 tablespoon of fat from the fried cracklings in the pan to keep them crispy.

Ingredients: pork lard
For storing the fat, use a clean jar. The remaining fat in the pan will keep the cracklings crispy, but don't overdo it with the greasiness of the cabbage.

Roasted Sauerkraut

3

Drain the sauerkraut of excess juice and, if it is very sour, quickly rinse it with cold water and squeeze it again. Chop the cabbage coarsely if the leaves are large. In a large skillet, heat 1 tablespoon of rapeseed oil and add 20 g of butter (you can also use 1–2 tablespoons of previously drained lard). Sauté the chopped onion over medium heat for 4–5 minutes until it becomes translucent and slightly golden.

Ingredients: Sauerkraut, Onion, Rapeseed oil, Butter
Use the same pan after the bacon — the added layer of fat and leftover flavor will enrich the cabbage nicely. If the cabbage splatters a lot, reduce the heat. The onion should be soft and translucent — that’s a sign it’s ready.
4

Add the drained cabbage to the pan with the onion and sauté over medium heat for 12–15 minutes, stirring every 2–3 minutes. When the cabbage starts to brown, reduce the heat and mash it with a wooden spoon to release its natural sweetness. Season with salt (about 2 g) and pepper (a pinch) at the end of cooking. The cabbage is ready when it has golden-brown edges and a caramelized aroma (it should be soft but not mushy).

Ingredients: Sauerkraut, Salt, Black pepper
The best is a large surface frying pan — the cabbage must have contact with the bottom to fry, not steam. If the cabbage seems too dry, add 1–2 tablespoons of water; if too wet, fry longer to evaporate the liquid.

Marinated Beetroot Sauce

5

Cut the pickled beets into smaller pieces (cubes ~1–2 cm) — if you are using very soft beets, you can mash them with a fork. Place the chopped beets in a blender or mixing bowl, add 150 g of sour cream and the pressed garlic (about 2 cloves = 10 g). Blend until smooth and slightly creamy. Taste and if necessary, add 1 tablespoon of apple cider vinegar (15 g) or a pinch of salt (the remaining 2 g) to balance the flavors.

Ingredients: 18% cream, Garlic, Apple cider vinegar, Salt
Use a hand blender or a countertop blender. If the sauce is too thick, add 1–2 tablespoons of beetroot water or cream. The sauce should have a smooth, velvety consistency, without larger chunks of beetroot.
6

After blending the sauce, set it aside in a bowl and taste it. If the beets are very sweet, gradually add vinegar in the amount of 5–15 g. Season to taste with salt and pepper (a small pinch). If you like, drizzle the sauce with a little canola oil (1 teaspoon) for shine.

Ingredients: 18% cream, Apple cider vinegar, Black pepper
The sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Stir before use — the cream may slightly separate after cooling.

Assembly and serving

7

Heat the rolls in an oven preheated to 180°C for 6–8 minutes or in a dry pan for 2–3 minutes after slicing, until the crust becomes crispy. Cut the rolls horizontally in half, without removing the soft part. On the bottom half, spread a layer of sautéed cabbage (about 100–130 g per roll), covering the entire surface.

Ingredients: bun, Sauerkraut
The best roll is warm and crispy — reheating adds aroma and prevents sogginess. Use oven mitts to take the hot rolls out of the oven.
8

Evenly sprinkle crispy cracklings (about 40–50 g per bun, including the total amount of cracklings in the pan) over the cabbage. On top of the cracklings, add 1–2 tablespoons of beetroot sauce (about 30–40 g) — the sauce adds creaminess and contrasts with the richness. Optionally, add finely chopped pickled cucumber (about 12 g per bun) for freshness.

Ingredients: pork lard, Pickled cucumber, Dill
Layer the ingredients: cabbage -> cracklings -> sauce. This way, the cracklings will stay crispy longer. Additionally, you can add fresh dill for aroma and decoration.
9

Cover the bun with the top half, press down lightly, and serve immediately to keep the cracklings crispy. Serve with additional small bowls of beetroot sauce on the side and fresh dill for sprinkling.

Ingredients: bun, pork lard, Sauerkraut
Best consumed within 20 minutes of assembly, when the cracklings are still crispy and the bun is warm. If you need to prepare in advance, store the ingredients separately and assemble just before serving.

Cleaning and Storage

10

Keep the drained fat (lard) in a sealed jar in the fridge for up to 2 weeks — perfect for frying. Store the remaining cabbage and sauce in closed containers in the fridge: cabbage for up to 3 days, sauce for up to 2 days.

Ingredients: Sauerkraut
If you want to reheat the cabbage, do it in a pan over medium heat, adding a tablespoon of water to prevent burning. The beet sauce is best warmed very briefly while gently stirring.

Fun Fact

💡

Cracklings and sauerkraut are classic elements of Polish folk cuisine — combining them in the form of a street breakfast is a modern twist on traditional flavors, and the addition of beetroot evokes strong regional aromas of winter preserves.

Best for

zimowy street food śniadanie weekendowe jarmark świąteczny

Tips

🍽️ Serving

Serve immediately after assembling, with extra beet sauce in a separate bowl. For a drink, I recommend hot tea with lemon or sour buttermilk/craft beer for adults. For a less fatty version, replace the lard with smoked bacon or fried slices of smoked tofu (vegan alternative).

🥡 Storage

Store the cracklings and cabbage separately in airtight containers in the refrigerator: cracklings are best eaten the same day (loss of crunch), cabbage up to 3 days. Beetroot sauce in the refrigerator for up to 2 days; mix and season again before serving. Freezing the sauce with cream is not recommended.

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