Sauerkraut Strudel with Lentils and Mustard Sabayon

For the strudel, mix flour, water, three quarters of the oil with salt in a baking bowl to form a dough and knead until smooth.

Then form the dough into a ball, brush with part of the remaining oil and place in a – lightly oiled – baking dish form. Cover the dough in the baking bowl with an airtight plastic wrap and let it rest at room temperature for about 3 to 4 hours.

For the filling, remove peel from potatoes and soften. In the meantime, skin and finely dice onions. Heat butter in a frying pan.

Cut bacon into cubes and sauté with half of the onions. Drain the sauerkraut and add. Extinguish everything together with apple juice and half of the white wine and simmer gently for about 30 minutes. After cooking, drain the sauerkraut well.

Heat vegetable soup and remaining white wine in a saucepan and cook lentils in it for about 20 minutes. Add thyme sprigs and bay leaves. Clean and chop the chives. Mash the cooked potatoes and mix with the lentils and chives. Season with salt, pepper and a pinch of nutmeg.

Sprinkle flour on a dish and roll out the strudel dough on it with a rolling pin (about 60 x 60 cm). Cut off the thick edges of the dough.

Spread the sauerkraut and earth apple-lentil mixture in one of the dough corners (on a work surface of about 30 x 10 cm) to the thickness of a finger. Mash the sausages with a fork and spread on the f

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