Piquant Buchteln in sauerkraut cream

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 5
  • 1/4 l + 150 ml milk
  • 1/2 cube (21 g) Yeast
  • 500 g + some flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TEASPOON Sugar
  • 70 g + 30 g soft butter or margarine
  • 1 egg (size M)
  • 1 (250 g) Pork sausage
  • 3 medium-sized onions
  • 1-2 TABLESPOONS Oil
  • 1 can(s) (850 ml) Sauerkraut
  • 1 Bay leaf
  • 2 TABLESPOONS Juniper berries
  • 250 g Whipped cream
  • 1/2 bunch Parsley

Directions

  1. 1

    Heat 1 1/4 litre of milk, dissolve yeast in it. Mix 500 g flour, 1 teaspoon salt and sugar. Add yeast milk, 70 g fat and egg. Knead with the dough hooks of the hand mixer until smooth.

  2. 2

    Cover and leave to rise in a warm place for about 30 minutes. Peel the sausage and cut into cubes. Peel and roughly dice the onions. Heat oil in a large pan. Brown the sausage and 2/3 of the onions in it.

  3. 3

    Remove and put aside. Sauté the remaining onions in the frying fat. Add sauerkraut, bay leaf and juniper and fry. Pour on 1/4 litre of water, season with salt and pepper. Cover and stew for about 30 minutes.

  4. 4

    Knead the dough on a little flour, form into a roll and cut into 12 pieces. Shape them into balls and put 1 tablespoon of sausage-onion mixture in the middle of each ball as a filling. Spread the sauerkraut and the rest of the sausage mixture in an ovenproof dish (approx. 30 cm long).

  5. 5

    Place the cuffs close together on top of each other. Heat the cream, 150 ml milk and 30 g fat. Pour the mixture evenly over the dumplings. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.

  6. 6

    Wash and chop the parsley. Sprinkle over the bays.

Nutrition Facts

KCAL
750 kcal
CARBS
66 g
FATS
45 g
PROTEINS
20 g