Summary

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

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Instructions

1. Peel and quarter the apple, removing the core. Peel the onion and cut into cubes with the apple.
2. 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.
3. Fry the grilled sausages in a pan and then brush with the sweet mustard.
4. Unroll the puff pastry on baking paper and spread half of the sauerkraut on top, leaving a small edge free.
5. 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.
6. 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.
7. Green salad goes well with it.