Sausage Strudel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pork belly, not too fat
- 100 g sparklin mineral water
- 1 pack dough, (strudel dough) approx. 4025;35 cm
- 18 g curin salt
- 3 g pepper
- 2 g coriander
- 2 g nutme
- 4 g paprika powder, hot
- 5 g cutter aids with reddenin (accordin to reulations)
Print Recipe
Pin Recipe Instructions
- Cut the belly into cubes and pre-season with the curing salt for 24 hours. Then mix all ingredients (except for the soda) into the meat cubes and grind with the 3-disc. Now it is kneaded vigorously with the addition of the mineral water and the whole thing is minced again and kneaded tightly.
- The strudel dough is rolled out of the packaging, laid twice and moistened with water with a brush. Spread the sausage meat about 1.5 cm thick on it, leaving 5 to 10 cm free at the end of the strudel dough, and leaving 2-3 cm free at the side edges. Now the whole thing is carefully rolled up, the end of the dough is made wet again so that the dough sticks together nicely. Now use the brush to wet the dough on both sides and stick it together by pressing it together. Now you roll the strudel in cling film with the ends closed tightly so that no sausage meat can leak out.
- Then the sausage strudel is vacuumed in a large vacuum bag (at least 10 cm should be free at the beginning and end), whereby the vacuum bag should be guided so that the strudel remains round. It is cooked in water at 85 ° C in a closed bag. 1 minute per mm in diameter, adding 15 minutes as a tolerance.
- 1.4 kg of sausage meat is used for the above dimensions (you should adhere to this because it fits into every preserving machine).
- Annotation:
- Strudel dough you buy is very thin and tears easily, but you can easily form cracks together again, after cooking you will no longer see it. It would be good to make the strudel dough yourself and roll it out to about 2 mm so that it would prevent tearing.
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