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🍽️ Crispy Sauerkraut Strudel with Pepper Sauce

814 kcal · 30 min · 4 servings

Ingredients

• 4 yellow bell peppers
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 400 ml vegetable broth (jar)
• salt (white pepper)
• 0.5 red bell pepper
• 0.5 green bell pepper
• 0.25 tsp cayenne pepper
• 1 tsp sugar
• 150 g crème fraîche
• 300 g puff pastry (frozen)
• 2 boiled potatoes
• 250 g liverwurst
• 350 g cooked sauerkraut
• 1 egg
• 0.5 tsp dried marjoram
• 2 tbsp milk
• 1 egg yolk
• dill tips (for garnishing)

Instructions

1. 1. Let the puff pastry sheets thaw at room temperature.
2. 2. Cut the yellow bell peppers into quarters, remove the seeds, and wash them.
3. 3. Dice the pepper pieces into small cubes.
4. 4. Peel the onion and garlic and chop them finely.
5. 5. Heat butter in a pot and sauté the onions and garlic until translucent.
6. 6. Add the diced peppers and vegetable broth to the pot.
7. 7. Season the mixture with salt and pepper.
8. 8. Simmer the vegetables over low heat for 20 minutes.
9. 9. Puree the cooked pepper mixture until smooth.
10. 10. Season the puree with cayenne pepper and sugar.
11. 11. Peel the potatoes and grate them into a bowl.
12. 12. Peel the skin off the liver sausages.
13. 13. Add the peeled liver sausage to the grated potato.
14. 14. Squeeze the sauerkraut well and add it to the mixture.
15. 15. Add the egg to the sauerkraut-potato mixture.
16. 16. Thoroughly mix all ingredients for the filling.
17. 17. Season the filling with salt, pepper, and marjoram.
18. 18. Dust a work surface with flour and roll out one puff pastry sheet very thinly.
19. 19. The dough sheet should be approximately 20 by 25 centimeters.
20. 20. Place a quarter of the sauerkraut mixture lengthwise in the center of the dough.
21. 21. Roll the strudel up tightly.
22. 22. Brush the edges of the strudel with egg yolk.
23. 23. Place the strudels seam-side down on a baking sheet lined with baking paper.
24. 24. Mix the remaining egg yolk with the milk.
25. 25. Brush the tops of the strudels with the egg yolk-milk mixture.
26. 26. Preheat the oven to 200 degrees (conventional or fan-assisted, middle rack).
27. 27. Bake the strudels for about 35 minutes until golden brown.
28. 28. Clean, seed, and wash the red and green bell peppers.
29. 29. Dice the red and green peppers into small cubes.
30. 30. Add the diced peppers to the yellow pepper sauce.
31. 31. Let the sauce simmer with the new cubes for another 8 minutes.
32. 32. Stir in two-thirds of the crème fraîche into the sauce.
33. 33. Place a spoonful of sauce on each plate.
34. 34. Cut the finished strudels diagonally into pieces.
35. 35. Place the strudel pieces on top of the sauce.
36. 36. Add a dollop of the remaining crème fraîche onto the strudels.
37. 37. Garnish the dish with fresh dill.

Nutrition per serving

• kcal: 814
• Protein: 20 g · Fett/Fat: 61 g · Carbs: 44 g