Sauerkraut roulade

Name: Sauerkraut roulade
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 red pepper; 1 Bay leaf; 4 Juniper berries; 375 g Sauerkraut (fresh); 3 (à 100 g) boiled fine veal sausages; 1 TABLESPOON medium hot mustard; 1 package (25 g) deep-frozen 8-herb mixture; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator); 1 Egg Yolk; 1 TEASPOON Caraway seeds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 red pepper
1 Bay leaf
4 Juniper berries
375 g Sauerkraut (fresh)
3 (à 100 g) boiled fine veal sausages
1 TABLESPOON medium hot mustard
1 package (25 g) deep-frozen 8-herb mixture
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)
1 Egg Yolk
1 TEASPOON Caraway seeds

Directions

1
Clean and wash the peppers and cut them into fine strips. Coarsely chop bay and juniper berries. Mix everything into the sauerkraut. Press out the sausage meat, mix with mustard and herbs and season with salt and pepper. Spread the sausage meat evenly on the puff pastry.
2
Add the plucked sauerkraut. Roll up the dough firmly and brush with water whisked egg yolk and sprinkle with caraway seeds. Put baking paper (enclosed in the package) on the baking tray. Place the roulade on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Serve with tomato sauce
3
fat 33 g, KH 23 g