Sauerkraut strudel filled with grilled sausages

Ingredients for 4 servings:

• 1 apple
• 1 onion(s)
• 1 tbsp lard
• 400 g sauerkraut
• 100 ml broth
• 1 pack of bratwurst, 300 g (small)
• 2 tbsp mustard, sweet
• 1 pack of puff pastry from the refrigerated section, 275 g
• 1 egg yolk
• 1 tbsp milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

sophisticated, takes some time

Peel and quarter the apple, removing the core. Peel the onion and dice it along with the apple. Heat the lard, add the diced apple and onion, and the sauerkraut, and sauté. Pour in the stock and simmer uncovered for about 15 minutes. Brown the grilled sausages in a pan and then spread them with the sweet mustard. Unroll the puff pastry onto baking paper and spread half of the sauerkraut on top, leaving a small edge free. Place the sausages lengthwise on top, cover with the remaining sauerkraut, and roll the puff pastry into a strudel, pressing the edges firmly together. Whisk the egg yolk and milk, brush the strudel with it, and bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 25 minutes. Serve with a green salad.