Sauerkraut Strudel Filled with Grilled Sausages
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 apple
- 1 onion (s)
- 1 tablespoon lard
- 400 g sauerkraut
- 100 ml broth
- 1 pack sausages, 300 g (small)
- 2 tablespoon mustard, sweeter
- 1 pack puff pastry from the cooling shelf, 275 g
- 1 egg yolk
- 1 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Peel and quarter the apple, removing the core. Peel the onion and cut into cubes with the apple.
- Heat the lard, add diced apple and onion as well as sauerkraut and sauté. Pour in the stock and cook without the lid for about 15 minutes.
- Fry the grilled sausages in a pan and then brush with the sweet mustard.
- Unroll the puff pastry on baking paper and spread half of the sauerkraut on top, leaving a small edge free.
- Place the sausages lengthways on top, cover with the remaining sauerkraut and roll up the puff pastry into a strudel, pressing down the edges well.
- Whisk the egg yolk and milk, brush the strudel with it and bake in a preheated oven at 200 degrees (convection: 180 degrees) for about 25 minutes.
- Green salad goes well with it.
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