Bratwurst Strudel with Sauerkraut

0
Average: 0 (0 votes)
(0 votes)
Bratwurst Strudel with Sauerkraut
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
1
For the pastry
150 grams Pastry flour
1 egg
1 Tbsp vegetable oil
salt
For the filling
400 grams Sauerkraut
salt (and)
freshly ground peppers
1 generous pinch ground cumin
1 generous pinch Nutmeg
8 small, red Sausage
For preparation
Fat (for the baking sheet)
2 Tbsps sunflower oil (for brushing)
1 tsp Red pepper flakes (to sprinkle)
How healthy are the main ingredients?
SauerkrauteggsaltNutmeg

Preparation steps

1.

For the pastry, mix the flour with the egg, 1 tablespoon oil and 1 pinch of salt in a bowl. Add 4-6 tablespoons of lukewarm water and mix everything into a smooth dough. Knead on a work surface vigorously for about 10 minutes until a very elastic dough which does not stick to the work surface is formed. Wrap in plastic wrap and refrigerate for 30 minutes.

2.

Preheat the oven to 200°C (approximately 400°F). Drain the sauerkraut well and season with salt, pepper, cumin and nutmeg. Roll out the dough on a floured surface as thin as possible.

3.

Spread out a clean kitchen towel and lightly sprinkle with flour.  Gently place the pastry dough on the towel. Spread the sauerkraut over the dough leaving a 2 cm (approximately 1 inch) wide margin free. Arrange the sausage on top. Roll up the strudel from the long side using the cloth and place with the seam side down on a greased baking sheet.

4.

Brush with melted butter. Bake in the preheated oven for 30-40 minutes. Halfway through cooking, brush again with melted butter. Remove from the oven, cut the strudel into slices and arrange on a preheated platter. Serve sprinkled with red pepper flakes.