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  • Lungauer Hasenöhrl © Roland Holitzky

    Lungau bunny ears

    Recipe of the region Salzburger Lungau Katschberg

    Ingredients for the bunny ears

    300 g flour
    1 egg
    1 egg yolk
    20 g melted butter
    1 tbsp curd cheese
    2 tbsp sour cream
    approx. 1/4 l lukewarm milk
    Anise, caraway, salt

    Ingredients for the sauerkraut

    600 g sauerkraut
    100 g onion
    400 ml beef or smoked meat bouillon
    2 tbsp lard or oil
    Bay leaf, peppercorns, juniper berries, sugar

    Method

    Bunny ears:
    Put the flour into a mixing bowl and knead it with the remaining ingredients to a smooth dough. Let it rest for 1/2 hour. Roll out the dough thinly, cut it into rectangles and bake it floating in hot fat.

    Sauerkraut:
    Rinse the sauerkraut with cold water if necessary and cut the onion into small cubes. Heat the fat and sauté the onion until translucent, caramelise and add the bouillon. Then add the sauerkraut and spices (perhaps bacon rind), cover and stew until soft. Cooking time approx. 45 minutes.

    Tip: If you prefer the sauerkraut thickened, add 1 to 2 grated raw potatoes and cook for another 5
    minutes.

    We wish you success with the recipe and bon appétit!


    Recipe of the region Salzburger Lungau Katschberg »

    Lungauer Hasenöhrl © Roland Holitzky

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