Sauerkraut Roll

For the filling, melt light butter, loosely pluck sauerkraut and sauté in it. Peel onion, lard with bay leaf spice and cloves and add. Sauté sauerkraut for 15 minutes, remove onion and set sauerkraut aside to cool.

For the dough, cook bread mixture with caraway seeds and lukewarm water according to the instructions on the package and knead in light butter towards the end of the kneading time.

Rise the dough, dust with wheat flour, remove from the baking bowl, knead briefly and roll out the dough on the floured tabletop into a rectangle (about 35 x 35 cm). Form half of the sauerkraut on the dough, place the sausages lengthwise (2 at a time) on top and spread the remaining sauerkraut evenly on top. First fold one of the dough sides over it, brush it with water, then fold the other dough side over it, press it well smooth and press the dough ends of the roll well together.

Place the roll on a greased baking tray, rise repeatedly in a warm place, brush the roll with water and place in the preheated oven. Bake at 200-225 °C for about 50 min.

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