Press or mash the potatoes through a press.
Finely dice garlic and onion, cut leek into strips. Fry the bacon cubes.
Add onion and fry until translucent, add garlic and leek, sweat briefly.
Mix potatoes, blunzen and marjoram to a homogeneous amount, season, season again.
Spread out strudel sheet, brush with butter, place second strudel sheet on top.
Put the blood sausage-peanut mixture on top.
Roll up strudel tightly.
Bake on a baking tray (parchment paper) for about 35 minutes at 180 °C.
1 meat-chard, 1 potato-vegetable, and 1 blunznstrudel sauce: cold garlic, chives, and parsley sauce Put all the strudels together on the baking tray and bake.
Strudel portioned on the baking tray and put on the buffet as “three strudel”.
Basically a good idea to bring various strudels attractively to the table.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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