German autumn rolls

Ingredients for 4 servings:

• 60 g sauerkraut, cooked
• 50 g black pudding, soft
• 50 g liver sausage, firm, smoked
• 4 sheets of dough, spring rolls, 15×15 cm
• some oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

2. Component of the starter of the Advent menu from 27.11.10

Cook sauerkraut to taste. Peel the blood sausage and liver sausage and cut into small cubes. Squeeze out any excess sauerkraut if it’s still very wet. Remove the spring roll dough from the packaging and cover with a damp cloth. Carefully remove one sheet of dough from the stack and place it on a work board with one corner facing down. Place some sauerkraut on the bottom of the dough, then spread some of the sausage cubes on top. Don’t use too much filling, or the rolls will burst during frying. Fold the bottom corner over the filling, roll up slightly, fold the left corner very tightly over the filling, and fold the right corner also very tightly over the filling. Brush everything with water and roll up with a little tension. Moisten the top corner well. The tighter you wrap, the denser the rolls will be when baked, and no fat will reach the filling. The remaining spring roll dough sheets can easily be refrozen wrapped in aluminum foil. Place the finished roll on the seam and cover with a damp cloth. When all the spring rolls are ready, heat the frying oil in a pan. The oil is hot when a wooden spoon placed in the oil bubbles. Place the rolls in the hot oil and fry, turning occasionally, until golden brown. Don’t fry too many rolls at once. Drain on a kitchen towel.