Savory Leberkäse-Sauerkraut-Wraps |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
3 onions
2 tablespoons butter
3 jars or cans (each 30 oz.) Sauerkraut
1 1/2 cups broth
8-10 juniper berries
2 bay leaves
1 bunch spring onions
1/2 lb. gouda cheese (or medium-sharp cheddar)
24 slices (each 1/4 lb. in weight and 1/6-in. thick) Bavarian Leberkäse
4 oz. medium-hot mustard
salt
pepper
butter or margarine for the baking sheet
Peel and dice onions. Heat the butter in a big pot and fry onion until translucent. Add the sauerkraut and fry for a short time. Pour in the broth and add juniper berries and bay leaves. Cover the pot and let cook for 15 minutes on medium heat. Clean, wash and cut the spring onions into rings. Coarsely grate the cheese. Place the slices of Leberkäse onto a large working surface and place on each slice a teaspoon of mustard and spread. Season the sauerkraut to taste and let cool down enough to handle without burning your fingers. Place the Sauerkraut onto each slice of Leberkäse and roll each slice up. Place the Leberkäse wraps seam down onto a baking sheet. When you have placed all wraps onto baking sheet(s) top them with the cheese and spring onions. Before the guests arrive bake them in a 400ºF hot oven for 20 minutes. |
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