Black pudding strudel
The blood sausage strudel is a hearty strudel dish, which consists of a potato flour dough mixed with blood sausage and various other ingredients such as B. savoy cabbage, white cabbage or onions is filled. The classic Wachsenburg blood sausage strudel also contains pork belly and sauerkraut . Instead of the potato flour dough, commercially available ready-made strudel dough (" strudel leaves"), puff pastry , filo dough or quark dough (Austrian pot dough) can be used.
The origin of the blood sausage strudel is not entirely clear, it is now served as a culinary specialty in the Palatinate , Saarland and Austria (under the name "Blunzenstrudel"). The blood sausage strudel has gained new fame through the “comeback of German cuisine” and the turn to “sophisticated cuisine [...] towards the regional”, during which, among other things, “blood sausage strudel with lentils and potato foam” is served.
literature
- Ingrid Pernkopf , Christoph Wagner : The Upper Austrian cuisine. 520 classic recipes. Edition Upper Austria, Vienna 2007, ISBN 978-3-7012-0032-0 .
Individual evidence
- ↑ (dpa): Eating & drinking. Cooking 2010 - What comes after the Asian wave? In: Focus from December 29, 2009. Retrieved May 16, 2012.