Potato and Black Pudding Strudel

Summary

Prep Time	40 mins
Cook Time	40 mins
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (strudel dough)

For the filling:

Instructions

Preheat the oven to 180 ° C top / bottom heat. Knead the ingredients for the strudel dough into a smooth dough and cover it for about 1 hour.
In the meantime, briefly toast the chopped onion in a little oil for the filling. Add the pork belly and let roast briefly. Then mix in the finely chopped white cabbage and season with salt, pepper, caraway seeds and nutmeg. Roast for about 10 minutes and then let cool down.
After resting, pull out the strudel dough thinly on a lightly floured kitchen towel. At this point I would like to say that you can of course also use ready-made strudel dough or filo dough. Then of course all the ingredients for the dough are omitted. If you use ready-made strudel dough, please make sure that you always cover it with a damp cloth. It dries out very quickly and then breaks during processing.
Peel the boiled potatoes and cut into 1 cm cubes. Peel the blood sausage and also cut it into cubes. Add the potato and black pudding cubes together with the egg to the white cabbage and mix everything well. Spread the filling on the strudel dough, leaving a small edge free all around. Fold the side edges of the strudel dough inwards and roll up the strudel with the help of the kitchen towel.
Place the seams down on a greased or parchment-lined baking sheet and brush with a little melted butter. Bake in the preheated oven at 180 ° C for about 30 - 40 minutes.
Cut into pieces and serve with a green salad.
For those who don`t like black pudding: Cut the bratwurst (grilled sausage, brewed) into cubes and mix in instead of the black pudding.

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