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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.

Recipe from the farmer's 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

For the filling:

1 kg

sauerkraut

bay leaves

juniper berries

chopped onion

chopped garlic

a little butter

caraway seeds

500 g

smoked pork loin

Print recipe

www.roterhahn.it

Instructions - Sauerkraut-pork loin strudel

• 1.

  Step
  Knead ingredients into a smooth dough, wrap in cling film and leave in a cool place.
• 2.

  Step
  Cook the sauerkraut briefly with the bay leaves, juniper berries and a little water. Sieve.
• 3.

  Step
  Then coat onions and a little garlic with butter, add sauerkraut, season with caraway and briefly steam, adding a little beef stock when required.
• 4.

  Step
  Cook the smoked pork loin, leave to cool and cut into thin strips.
• 5.

  Step
  Finally, roll out the dough, fill with sauerkraut and pork loin and brush with egg yolk.
• 6.

  Step
  Bake in the oven at 180°C for around 20 minutes.
•  
  Happy cooking

Margit Stabinger

Farmer from 'Roter Hahn Hofschank'

Kinigerhof in Sexten

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