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Ingredients
Bratwurst Strudel with Sauerkraut
- 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)
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.
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.
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.
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.