Bratwurst strudel with horseradish sauce

Ingredients for 2 servings:

• 3 sausages, Franconian, the big ones
• 4 tbsp sauerkraut, cooked
• 2 sheets of puff pastry, rectangular, frozen
• 1 egg(s)
• 1 tsp butter
• 1 tbsp wheat flour type 550
• 150 ml water
• 100 ml cream
• ½ tsp vegetable stock powder
• 50 g creamed horseradish
• e.g. salt and pepper
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Sauerkraut and bratwurst leftovers in a new guise

Thaw the two sheets of puff pastry. Separate the egg. Roll out the puff pastry slightly with a rolling pin, overlapping the long edges, and brush the edges with egg white. Spread the well-squeezed sauerkraut over the dough, leaving space around the edges. Place the pre-fried sausages or leftover from the grill in the center. Shape everything into a roll and seal the ends tightly. Place the strudel in a lightly greased baking dish, seam-down, and brush with egg yolk. Bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes on the middle rack. Brush with egg white occasionally. Mix the remaining egg yolk with a spoonful of cream. Make a light roux from the butter and flour, deglaze with a little water, and bring to a boil. Season with vegetable stock granules. Now add the remaining cream, the egg white, and the horseradish and mix well. Do not let it boil any further. Season with salt and pepper to taste. Remove the finished strudel from the oven and cut into approximately 2.5 cm thick slices. Serve on a plate with some sauce. Note: Franconian bratwursts differ in size and seasoning from the small Nuremberg bratwursts and are therefore better suited for strudel. Of course, other bratwursts can also be used.