For the lung strudel prepare a simple dough with flour, water and salt. Knead it well, let it rest for half an hour and roll it out very thinly, covering it with a damp tea towel….
Finely chop the herbs, remove the tubes and large veins from the lungs and boil them in lightly salted water for 15 minutes.
Drain the water and either finely mash the lung, or chop it very finely. Soak the bread roll in milk, squeeze it and mix it with the egg, herbs and spices to the lung.
Spread the mixture on the dough, roll it up, brush with sour milk and bake in a preheated oven at 175 °C for about 35 minutes until golden brown.
Cut the lung strudel into slices and serve with green salad.
Preparation Tip:
Lung strudel is an Austrian specialty. Very good tastes the strudel with a chive sour cream dip and as a soup garnish.
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