Spicy Buchteln on sauerkraut

Ingredients for 6 servings:

• 400 ml milk
• ½ cube of yeast
• 500 g flour
• Salt
• 1 tsp sugar
• 100 g butter, soft / margarine
• 1 egg(s)
• 250 g meat sausage
• 3 m.-sized onion(s)
• 1 tbsp oil
• 1 can of sauerkraut (850ml)
• 1 apple
• 2 tbsp broth, granulated
• ½ liter apple juice spritzer
• 250 g whipped cream
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat 250 ml of milk. Dissolve the yeast in it. Mix the flour, 1 teaspoon of salt, and sugar. Add the yeast milk, 70 g of fat, and the egg. Knead everything together using the dough hook of a hand mixer. Cover and let rise in a warm place for about 30 minutes. Dice the sausage and onions. Fry the sausage and 2/3 of the onions in the hot oil. Remove from the pan. Sauté the remaining onions and the peeled and quartered apple and caramelize with 2 teaspoons of sugar. Pour in the apple juice spritzer and fold in the granulated stock. Simmer for about 2-3 hours. Roll the dough into a log on a floured surface, cut into 12 pieces. Shape into balls, placing 1 tablespoon of sausage in the center of each. Place the sauerkraut and remaining sausage in a baking dish and place the Buchteln on top. Heat the cream, 150 ml of milk, and 30 g of fat, then pour over the Buchteln. Bake in a preheated oven (200°C – 175°C with fan) for about 30 minutes. I usually cook the sauerkraut a day in advance, as it needs to cook for that long. It’s nice and soft and always a hit, as it’s slightly sweet and not too sour.