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Sauerkraut-pork loin strudel
Sauerkraut-pork loin strudel
Sauerkraut was once the most important source of vitamins on mountain farms in the bleak winter and therefore an important ingredient in the kitchen.
Margit Stabinger
Farmer from farm Kinigerhof
Kinigerhof, Sexten
Ingredients
1 strudel
70 MIN.
200
g
curd cheese (Topfen)
200
g
butter
200
g
wheat flour
a little salt
1
kg
sauerkraut
bay leaves
juniper berries
chopped onion
chopped garlic
a little butter
caraway seeds
500
g
smoked pork loin
Instructions - Sauerkraut-pork loin strudel
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1.
StepKnead ingredients into a smooth dough, wrap in cling film and leave in a cool place. -
2.
StepCook the sauerkraut briefly with the bay leaves, juniper berries and a little water. Sieve.
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3.
StepThen coat onions and a little garlic with butter, add sauerkraut, season with caraway and briefly steam, adding a little beef stock when required.
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4.
StepCook the smoked pork loin, leave to cool and cut into thin strips.
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5.
StepFinally, roll out the dough, fill with sauerkraut and pork loin and brush with egg yolk.
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6.
StepBake in the oven at 180°C for around 20 minutes.
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Happy cooking
