•50 g Appenzeller Mostbröckli*, cut into thin strips
•1 bunch of chives
•400 g Siedwurstbrät **
•1 roll flaky pastry rolled into a square approx. 320
•1 tablespoon nut-kernel mixture
* Smoked dried meat (beef or horse), seasoned with fruit wine.
** Stuffing made of boiled sausage with garlic and caraway flavour
1.Cut the leek in half lengthways and peel away the individual leaves. Briefly blanche the leek leaves in boiling water. Rinse with cold water and pat dry with kitchen paper.
2.Cut Appenzeller® Extra spicy and „Mostbröckli“ into cubes. Finely cut the chives. Mix everything with the boiled sausage stuffing.
3.Roll out the flaky pastry on the work surface. Place the leek strips on the pastry, leaving the edges free. Spread the boiled sausage stuffing on top. Beat the egg and brush the pastry edges. Roll up the pastry and place onto a baking tray covered with baking paper. Brush the strudel with egg and scatter the nut-kernel mixture over it.
4.Bake the Appenzeller boiled sausage strudel in a pre-heated oven at 200 °C for 20-25 minutes.