Potato Strudel with Blood and Liver Sausage Filling and Pineapple and Cream Cabbage

5 from 6 votes
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 4 people


Potato mass:

  • 500 g Floury potatoes
  • 150 g Flour
  • 1 Egg
  • Salt, pinch of nutmeg

Filling 1:

  • 295 g Fresh blood sausage (without bacon) 2 pieces. approx.
  • 30 g Onion
  • 70 g Apple peeled, cored
  • 1 tsp Clarified butter

Filling 2:

  • 295 g Liver sausage fresh 2 pieces. approx.
  • 30 g Onion
  • 1 handful Croutons
  • 1 tsp Clarified butter

For the crust:

  • 30 g Butter, very soft
  • Panko flour

Pineapple Cream Herb:

  • 500 g Sauerkraut in a glass, precooked
  • 1 small Onion
  • 0,5 small Peeled carrot
  • 200 g Pineapple pieces a.d. Can
  • 180 ml Pineapple juice
  • 180 ml Cream
  • Pepper, salt, sugar, chilli flakes optional


Pineapple Cream Herb:

  • Drain the pineapple in a colander and collect the juice. If the pineapple pieces are too big, halve them once. Peel and roughly dice the onion. Peel and roughly grate the small piece of carrot.
  • In a larger saucepan, sauté the onion in 1 tablespoon clarified butter until translucent. Add the pre-cooked sauerkraut and the carrot grated, pour in the pineapple juice, turn the heat down halfway and let it simmer with the lid tilted for about 20 minutes. If the liquid evaporates too much, either add minimal juice or water. The herb is not supposed to "swim" in the end. After the above 20 minutes, add the pineapple, cook for another 10 minutes, stir in the cream with pepper, salt and possibly sugar, season to taste and let it steep with the heat turned off. Optionally fold in some chilli flakes. When it has cooled down before use, heat it up shortly beforehand.

Potato dough:

  • Cook the potatoes with their skins in salted water until cooked, drain and allow to evaporate a little. Peel and press into a bowl. Allow to cool to lukewarm and first knead with 120 g of flour and the egg with a wooden trowel. Season to taste with salt and nutmeg and check the consistency of the dough. If it is still very sticky, gradually work in the remaining flour. But not afterwards, even if it is still very soft, otherwise it will be too tough after baking. Let the dough rest until all other steps have been completed (this time is not listed separately).

Filling 1:

  • Remove the skin from the blood sausages and cut them into small pieces. Peel the onion (also for filling 2) and dice it. Cut the peeled and core apple into small cubes. Heat 1 teaspoon of clarified butter in a pan and sauté 30 g onions and apple cubes in it for 1 minute. Add the crushed black pudding and fry briefly until a paste-like mass has formed. Transfer to a bowl, have it ready.

Filling 2:

  • Peel the skin off the liver sausages and cut them into small pieces. Cut a slightly dried slice of toast bread (pretzel or bread roll is also possible) into small cubes. Heat 1 teaspoon clarified butter in a cleaned pan, add onions and croutons and roast until they get color. Transfer to a bowl and then let the liver sausage in the pan become a spreadable mass without adding any additional fat while stirring. Remove from heat, cool slightly.

Completion of the Strudel:

  • Preheat the oven to 200 ° circulating air. Line the tray with baking foil or paper.
  • Spread out two larger strips of baking paper and sprinkle very thickly (!) With flour. Put half of the potato dough on each one, dust its surface lightly with flour and plate both portions with the flat of your hand to form a 20 x 20 cm square. Spread the black pudding mass on one side and the liver sausage mass on the other and then the onion croutons. Leave a small border free all around. Then roll up both plates with the help of the baking paper, seal the sides and roll the strudel from the paper onto the tray. The seams should then be below the swirls. Remove any excess flour on the surfaces with a brush, brush them generously with the soft butter and sprinkle some panko flour on top. Slide the tray into the oven on the 2nd rail from below. The baking time is 40 minutes. About 10 minutes before the time is up, drizzle the fat that has leaked out from the tray over the panko crumbs and bake to the end.
  • Shortly before serving, heat the cabbage and cream, then arrange it with both portioned strudel and let it taste good. .
  • The preparation time of the cabbage is included in that of the strudel.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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