Leberkäse with pretzel dumplings and sauerkraut

Name: Leberkäse with pretzel dumplings and sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Pretzel rolls; 250 ml Milk; 3 Eggs; 150 g Flour; 3 Onions; 1 TEASPOON + 1 tablespoon of oil; 1 collar Chives; 7-10 Tbsp Salt; 1/2 TEASPOON grated nutmeg; 1 can(s) (850 ml) Sauerkraut; 1 TABLESPOON Sugar; 1 TABLESPOON clarified butter; 3 Bay leaves; 5 Cloves; 8 Juniper berries; 150 g Schmand; 2 TABLESPOONS sweet mustard; 600 g Meatloaf; 1 red pepper; 1 collar Spring onions; 7-10 Tbsp Kitchen yarn

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Pretzel rolls
250 ml Milk
3 Eggs
150 g Flour
3 Onions
1 TEASPOON + 1 tablespoon of oil
1 collar Chives
7-10 Tbsp Salt
1/2 TEASPOON grated nutmeg
1 can(s) (850 ml) Sauerkraut
1 TABLESPOON Sugar
1 TABLESPOON clarified butter
3 Bay leaves
5 Cloves
8 Juniper berries
150 g Schmand
2 TABLESPOONS sweet mustard
600 g Meatloaf
1 red pepper
1 collar Spring onions
7-10 Tbsp Kitchen yarn

Directions

1
Cut the pretzel rolls into 1 cm cubes. Mix milk, eggs and flour and add to the bread cubes. Peel and dice 2 onions and fry them in 1 teaspoon of oil until translucent. Wash the chives, dab dry and cut into fine rings. Add chives and diced onions to the dough. Season with salt and nutmeg. Moisten a tea towel well and spread it out on the work surface. Put dumpling dough on the cloth and roll up.
2
Tie the ends with kitchen string. Put the dumpling roll in bubbling salt water and let it simmer for 25 minutes at medium heat. Drain the sauerkraut and collect the juice. Heat sugar and clarified butter in a pot and caramelise. Peel 1 onion and cut into strips. Add onion strips to the caramel. Stir in the sauerkraut. Add bay leaves, cloves and juniper. Let it boil for 15 minutes at medium heat. Stir occasionally. Add some sauerkraut juice if necessary. Mix the remaining sauerkraut juice with sour cream and sweet mustard. Season to taste with salt. Use a round cookie cutter (approx. 5 cm Ø) to cut out approx. 12 circles from the Leberkäse. Fry the Leberkäse in 1 tablespoon of oil on both sides. Lift the dumpling roll out of the cooking water and carefully remove it from the tea towel.
3
Let it boil for 15 minutes at medium heat. Stir occasionally. Add some sauerkraut juice if necessary. Mix the remaining sauerkraut juice with sour cream and sweet mustard. Season to taste with salt. Use a round cookie cutter (approx. 5 cm Ø) to cut out approx. 12 circles from the Leberkäse. Fry the Leberkäse in 1 tablespoon of oil on both sides. Lift the dumpling roll out of the cooking water and carefully remove it from the tea towel. Cut the dumplings into slices. Quarter peppers and remove seeds. Clean spring onions. Wash vegetables and dab dry. Leek onions in fine rings, paprika in small cubes cut. Stir the vegetables into the sauerkraut. Arrange sauerkraut on plates and cover with meat loaf and dumpling slices in a fan shape. Add sauce separately
4
Cut the dumplings into slices. Quarter peppers and remove seeds. Clean spring onions. Wash vegetables and dab dry. Leek onions in fine rings, paprika in small cubes cut. Stir the vegetables into the sauerkraut. Arrange sauerkraut on plates and cover with meat loaf and dumpling slices in a fan shape. Add sauce separately