Potato Roulade with Sauerkraut

For the potato roulade with sauerkraut, finely mince or grate the peeled potatoes. Knead with egg yolks, salt, flour and starch to a dough. Cover with foil and let rest. Chop bacon and onion into small cubes and sauté both in hot butter. Cut the sauerkraut a few times and add. Season with salt and pepper and mix well. Stir in parsley.

Roll out potato dough on plastic wrap to a finger-thick square. Spread sauerkraut mixture and roll dough into a roulade. Brush an aluminum foil well with melted butter. Carefully place roulade on it using the cling film. Wrap in aluminum foil and close the ends tightly.

Bring water to a boil in a saucepan, place the roulade and cook slowly for about 40 minutes. Lift the roulade out of the water, remove the aluminum foil and cut the potato roulade into slices.

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