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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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