Maultaschen with black pudding on sauerkraut

Ingredients for 4 servings:

• 300 g flour
• 3 eggs
• 1 tbsp oil
• ½ tsp sugar
• 1 tsp salt
• Flour for the work surface
• 200 g spinach, alternatively frozen
• 2 rolls, stale (80 g) or toast
• 100 ml milk, lukewarm
• 80 g bacon, streaky
• 40 g butter
• 60 g onion(s)
• 60 g shallot(s) or spring onions
• 200 g minced meat, half and half
• 2 eggs
• ½ tsp salt
• 1 tbsp marjoram, dried
• 1 tbsp parsley, finely chopped
• Pepper, from the mill
• 200 g black pudding, hard
• 40 g butter
• 1 liter meat broth
• 50 g butter
• 100 g onion(s), diced
• 1 tbsp chives
• 500 g sauerkraut
• 1 onion(s)
• 5 juniper berries
• 2 bay leaves

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

For the dough, put the flour in a bowl and make a well in the center. Add the eggs, salt, and oil, and mix with a fork, starting in the center, until you have a smooth dough. Knead the dough well on a work surface, then wrap it in foil and let it rest for 1 hour. In the meantime, cook the sauerkraut and prepare the filling. Dice the bacon, spring onions, and onions and sauté them in a pan with a little butter until lightly browned. Let it cool. Cut the rolls into cubes and pour the lukewarm milk over them to soak. Wash, trim, and blanch the spinach, or thaw frozen spinach, squeeze out the excess moisture, and chop finely. Mix all the ingredients with the minced meat in a bowl until well combined, and season well. Roll out the pasta dough thinly on a floured work surface. Using a ruler and a pastry wheel, cut out rectangles measuring 6 x 12 cm. Place 1 tablespoon of filling on each rectangle. Brush the edges with a little egg white or water and fold over the filling, pressing down firmly, trapping as little air as possible. Bring the meat broth to a boil and place the Maultaschen in the boiling broth, reduce the heat and let the Maultaschen cook for 10-15 minutes. Peel the skin off the black pudding and cut the sausage into thick slices. Heat a little butter in a pan and fry the sausage slices on both sides. In another pan, heat the remaining butter and fry the diced onions until golden brown. To serve, lift the Maultaschen out of the broth and place on warmed plates, pouring some of the broth over them. Add the sauerkraut and sausage and sprinkle the Maultaschen with the fried diced onions and chives.