Summary

Ingredients

For the dough:

• 300 grams flour
• 3 egg (s)
• 1 pinch (s) salt
• 500 ml milk
• Clarified butter, for frying

For the filling:

• 400 g sausae meat
• 2 egg (s)
• 3 tablespoon milk
• 0.5 teaspoon ½ salt
• Pepper, for seasoning
• Nutmeg, for seasoning
• some lemon peel, grated, or finesse
• some breadcrumbs to tie

For the soup:

• 1 ½ liter vegetable stock
• 100 g soup veetables, dried
• some chives, cut

Print Recipe Pin Recipe

Instructions

1. Use the food processor to make a creamy pancake batter from flour, eggs, salt and milk and bake pancakes in portions with clarified butter and refrigerate them for an hour.
2. In the meantime, for the filling, mix the roast meat with eggs, salt, pepper, nutmeg, milk and lemon zest to a creamy mass and thicken with breadcrumbs.
3. For the sausage strudel, spread 7-8 pancakes with 2-3 tablespoons of the sausage batter, fold in the ends of the pancakes a little and roll up. Layer the strudel side by side in a roasting pan, cover with aluminum foil and cook in the oven at 150 ° C for 20 minutes, leave to cool and cut into thin slices.
4. For the soup, bring the vegetable broth with the dried soup vegetables to the boil and spread the sliced strudel on a soup plate, pour the hot broth over them, sprinkle with chives.
5. My advice:
6. you can also bake the strudel in the oven with cheese and serve it with a mixed salad!