Recipes


NUREMBERG ROSTBRATWURST STRUDEL WITH CABBAGE SALAD

NUREMBERG ROSTBRATWURST STRUDEL WITH CABBAGE SALAD

INGREDIENTS

FOR THE STRUDEL

  • 250g Nuremberg Rostbratwurst, well chilled
  • 1 small leek
  • 200g toasted bread, crusts removed
  • 2 eggs
  • 1 onion
  • 1 garlic clove
  • Butter
  • Soya sauce
  • 1 tsp. marjoram
  • 1 tsp. rosemary
  • 2 tbsp. cream, well chilled
  • 1 pack of chilled strudel or filo pastry
  • Salt and pepper

FOR THE CABBAGE SALAD

  • 1 head of white cabbage
  • 250g pork belly, vey finely diced
  • 3 onions, finely sliced 
  • 2 tbsp. white balsamic vinegar
  • 4 tbsp. sunflower oil
  • Salt, pepper, caraway seeds

METHOD

  1. Pre-heat the oven to 220 °C. Clean the leek, slice finely, blanch quickly in salted water, refresh under cold water and allow to drain. Remove the crusts from the toast and blitz it to breadcrumbs in a blender. Beat the eggs, add the breadcrumbs and until well amalgamated. Peel the onion and garlic clove, slice finely and sweat in 2 tbs butter. Remove from the heat, mix with the finely chopped herbs and the leek and add to the breadcrumb mixture.
  2. Cut the Nuremberg Rostbratwurst into small pieces, fry on all sides in a little butter and season to taste with a dash of soya sauce. Add the Rostbratwurst to the breadcrumb mixture and mix carefully but thoroughly. Season to taste with salt and pepper.
  3. Melt a little butter. Roll out the strudel dough, cut into eight 10 cm squares and brush with melted butter. Divide the bratwurst and breadcrumb mixture into eight equal portions and spread onto the middle of the squares.
  4. Fold the dough from both sides over the filling and brush the seal with melted butter. Then fold over the other two sides over the top. Brush the parcels with more butter. Lay on a well greased tray and bake in the oven for 10-15 minutes.

FOR THE SALAD

  1. Remove the outer leaves from the cabbage, cut the cabbage in half, cut out the core, finely shred the leaves and wash them. Fry the pork dice until brown and add to the cabbage along with the onion. Mix the vinegar and oil and season generously with salt, pepper and caraway seeds. Check the seasoning and serve immediately with the strudel parcels.