For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In August 2012 – recipe by René Herzog – executive chef of the restaurants Wiener Wirtschaft and Kronprinz Rudolph – with a recipe from the restaurant Wiener Wirtschaft:

Savoury yeast dumpling, stuffed with blood sausage,
served with creamed sauerkraut

Ingredients for 4 servings:
20 g fresh yeast
250 g coarse flour
25 g butter
1/8 l milk
3 egg yolks
1/2 tsp. salt
100 g poppy seeds, ground
100 g butter
salt

Filling:
250 g blood sausage, diced
100 g white bread, fresh and diced
1/4 l milk
35 g pumpkin seeds, ground
25 g parmesan, grated
1 tsp. parsley, chopped

Creamed sauerkraut:
500 g sauerkraut
50 g butter
1 onion, finely diced
1 tsp. all-purpose flour
1/4 l soup or vegetable stock
1 bay leaf
2 juniper berries

Preparation:

Filling: Soak bread cubes in milk. Brown diced blood sausage in a pan. Allow to cool, then mix with the remaining ingredients and the slightly pressed bread cubes. Shape into four balls and set aside to cool.

Dumplings: Dissolve yeast in lukewarm milk and stir in 50 g of flour (pre-ferment). Lightly sprinkle with flour and allow to sit, covered, in a warm place for approx. 30 min. In the meantime, beat butter together with the egg yolks and 1/2 tsp. salt over steam until frothy. Knead butter and egg mixture, the remaining flour and pre-ferment into a smooth dough. Divide into four parts, shape each of them into balls, and allow to sit, covered, for another half an hour. Press to flatten the balls of dough, place black pudding filling on top and surround the filling with the dough. Flip upside-down and again allow to sit, covered, for another half an hour on a floured baking tray. Afterwards, cook in a large casserole dish for approx. 8 min. per side, or place the dumplings in a steamer for 20 min.

Creamed sauerkraut: Brown onions in butter until they have a glassy appearance. Dust with flour and fry until light brown. Pour soup or vegetable stock onto onions, stir well and simmer for 10 min. Add sauerkraut and spices and steam, covered, for approx. 20 min.

Mix ground poppy seeds with some salt. Melt 100 g butter – for dredging and pouring onto the prepared dumplings. Arrange black pudding dumplings and sauerkraut as desired, such as in our photo.

We wish you much success!