Piquant Buchteln in sauerkraut cream
easy
90 mins
90 mins
Ingredients
- 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
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
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
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
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
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
Wash and chop the parsley. Sprinkle over the bays.
Nutrition Facts
750 kcal
66 g
45 g
20 g
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