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Farm bars
Farm recipes
Strudel with sauerkraut and smoked pork loin

Tyrolean recipes - farm recipes


Strudel with sauerkraut and smoked pork loin


For the filling:
For the dough:
1 kg sauerkraut
200 g curd cheese ('Topfen')
juniper berries
200 g wheat flour
onion (chopped)
200 g butter
garlic (chopped)
a little salt
a little butter
caraway seeds
500 g smoked pork loin


Knead ingredients into a smooth dough, wrap in cling film and leave in a cool place. Cook the sauerkraut briefly with the bay leaves, juniper berries and a little water. Sieve. Then coat onions and a little garlic with butter, add sauerkraut, season with caraway and briefly steam, adding a little beef stock when required. Cook the smoked pork loin, leave to cool and cut into thin strips. Finally, roll out the dough, fill with sauerkraut and pork loin and brush with egg yolk. Bake in the oven at 180°C for around 20 minutes.
Have fun cooking
Margith Stabinger
Farmer at ’Kinigerhof‘ near Sexten, a ’Red Rooster‘ farm and inn