Swabian sausage strudel

Ingredients for 4 servings:

• Pancakes:
• 250 g flour
• 3 eggs
• 500 ml milk
• 1 pinch of salt
• 1 shot of mineral water
• 500 g sausage meat
• 1 egg(s)
• 100 ml sweet cream, liquid
• ½ bunch parsley, finely chopped
• salt and pepper
• 250 ml broth, hot

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, make a pancake batter. Play around with the liquids to your liking. Some people like a thicker batter, others thinner! Bake the pancakes. Mix the sausage meat with the egg, cream, parsley, and seasoning until smooth. Spread about 1 1/2 tablespoons on each pancake; more or less, depending on your taste. Roll them up and place them side by side in a baking dish, not on top of each other if possible. Now pour in enough broth so that the rolls are half submerged in the broth, cover with a lid or aluminum foil, and bake at 180°C for about 30 minutes. Serve with salad. Variations: Top with cheese, bake a casserole with egg whites and cheese, or serve with tomato sauce. Leftovers make great slices and can be used as a soup garnish. They can also be made ahead of time, but only add the broth immediately after baking.