Summary

Ingredients

• 1 glass kale, ready to cook, sliced
• 2 sausages (Mettenden), also called cooked sausage or cabbage sausage
• 1 packet bacon, sliced
• 1 pack strudel sheets, or filo or yufka dough
• 125 g butter
• Mustard, medium hot
• Salt and pepper, freshly ground
• sugar

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Instructions

1. First put the kale in a colander and drain the boiling water thoroughly. Then wring it out in a tea towel so that it is nice and dry. Otherwise, an undesirable amount of liquid will run out of the vortex afterwards.
2. The meatballs are quartered lengthways and cut into small cubes. Leave to cook for at least 5 minutes over 3/4 heat in a coated pan without adding any additional fat. Remove from the pan with a slotted spoon and let the remaining fat run off the cubes on kitchen paper. The cubes are now allowed to cool down.
3. Now let the butter melt in the saucepan without it getting too hot and burning.
4. Spread a damp tea towel flat on the worktop and place the first sheet of strudel dough on it. Spread the melted butter thinly and evenly with the pastry brush, repeat the process 2 more times until three sheets of buttered dough are on top of each other.
5. Now distribute the kale evenly about half a centimeter thick on the strudel leaves. Leave 5 cm on one side and 2 cm on the short sides for later wrapping. Now season the kale vigorously with pepper, carefully season with salt (Mettenden and bacon have a lot of salt) and evenly and gently add sugar (enhances the taste). Apply an even, overlapping layer of bacon on top of the kale. The bacon is spread evenly and generously with the mustard. Finally, put an even strip of the fried Mettenden cubes in the middle.
6. Now the dough is rolled up with the help of the towel in the direction of the strudel dough that has been left free. Now fold in the short ends inwards. Now butter the strudel roll all over again and wrap a final strudel sheet around the roll and butter it again.
7. The roll is placed on baking paper on a grillage. At the middle level, the strudel is baked in a preheated oven at 190 degrees for about 1 hour.
8. The strudel should be golden brown and crispy at the end. Since the baking time also depends on the oven, please check it more often. If the strudel dough is already too brown but not yet crispy, cover with baking paper or aluminum foil from above and continue baking until the desired crispness is achieved.
9. Then take it out of the oven and let it rest for 5 to 10 minutes.
10. Actually, the strudel is already a full meal, but I like to add a mildly smoked Kasseler Kottelet fried in butter and a light mustard sauce.