Spring Rolls of Liver Sausage with Sauerkraut – O.Koch

Spring rolls of liver sausage with sauerkraut and mashed potatoes Put on the sauerkraut, boil with the soup and white wine. Add bay leaf, pepper and bacon. Peel and coarsely grate the onion and potato, add to the sauerkraut and cook for about twenty-five minutes. Next season the sauerkraut.

Peel the potatoes, soften them, press them through the press and mix them with hot milk and butter to a porridge. Season with salt and a pinch of nutmeg.

Remove the peel from the shallots and cut them into small pieces, sauté them in a pan with clarified butter. Add the skinned and coarsely chopped liver sausage and continue chopping in the frying pan. Sauté a little, seasoning strongly with coriander, salt and freshly ground pepper. Finally, stir in the freshly finely chopped parsley.

Cut the dough into rectangles of about 10×15 cm. Spread some liver sausage mixture on it, brush the edges with egg white, fold in the side edges and roll up.

Just before serving, fry the rolls in a saucepan with hot frying fat until golden brown. Remove, drain on kitchen paper and serve.

Tip: Instead of clarified butter, you can also use butter in most cases.

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