Spicy Buchteln on Sauerkraut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 ml milk
- 0.5 ½ cube yeast
- 500g flour
- salt
- 1 teaspoon sugar
- 100 g butter, soft / mararine
- 1 egg (s)
- 250 g meat sausae
- 3 medium onion (s)
- 1 tablespoon oil
- 1 can sauerkraut, (850ml)
- 1 apple
- 2 tablespoon stock, grained
- 0.5 liter ½ apple juice - spritzer
- 250 g whipped cream
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Heat 250 ml milk. Dissolve the yeast in it. Mix the flour, 1 teaspoon salt and sugar. Add yeast milk, 70g fat and egg. Knead everything with the dough hook of the hand mixer. Cover and let rise in a warm place for about 30 minutes. Dice the sausage and onions. Fry the sausage and 2/3 of the onions in the hot oil. Remove. Braise the remaining onions and peeled and quartered apples and caramelize with 2 teaspoons of sugar. Pour in the apple juice spritzer and fold in the grained stock. Let simmer for about 2-3 hours. Shape the dough into a roll on a floured work surface and cut into 12 pieces. Shape into balls, placing 1 tablespoon of sausage in the middle. Put the sauerkraut and the rest of the sausage in a baking dish, place the Buchteln on top. Heat the cream, 150ml milk and 30g fat, pour over the Buchteln. Bake in a preheated oven (200 ° C - with convection 175 ° C) for about 30 minutes. I usually cook the sauerkraut a day in advance because it should cook for that long. It is then nice and soft and always goes down well because it is slightly sweet and not so sour.
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