Ingredients for 4 people:
250 g colorful peppers
salt
1 bunch of chives
1 can (850 ml) sauerkraut
pepper
2 juniper berries
6 slices (approx. 100 g each) of meat loaf
2 tablespoons medium hot mustard
1 tablespoon clarified butter
1 onion
200 g colorful mini peppers
chives for garnish
kitchen string
Preparation:
1. Clean large peppers, wash, cut into fine strips. Blanch half of the strips briefly in boiling salted water. Finely dice remaining strips. Wash chives, cut into small rolls. 250 g. Mix sauerkraut and 1 tablespoon chive rolls. Season with pepper and crushed juniper.
2. Spread liver loaf with mustard. Spread prepared sauerkraut and bell pepper strips on top. Roll up into roulades and wrap with kitchen twine. Heat lard in a frying pan. Fry roulades in it all around, sear all over, set aside.
3. Peel and dice the onion. Clean and wash mini peppers. Add onion, fry diced mini peppers and remaining sauerkraut in drippings. Place roulades on top, add remaining chive rolls and cook cover and braise for about 20 minutes. Deglaze with a little water.
4. Serve roulades garnished with chives. Serve with pretzels.
Preparation time approx. 40 minutes
Per person approx:
Calories: 503
Joule: 2104
Protein: 29,3 g
Fat: 40 g
Carbohydrates: 5 g
(FoodCentrale by ddp images)
