• 350g white flour
  • 150ml water
  • 100g low-fat quark
  • 3 eggs
  • 1 Salsiz sausage
  • 1 Landjäger sausage
  • 2 tablespoons parsley, chopped
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons spearmint, finely chopped
  • Salt, pepper
  • 40 mangold-wurzel leaves
  • 500ml bouillon
  • 1 onion, cut in fine strips
  • 50g smoked pork belly, cut in strips
  • 100g butter
  • chives, finely chopped, to garnish
  • mountain cheese, coarsely grated, to garnish


Stir flour, eggs, quark and water into a batter, and whisk until frothy. Finely dice Salsiz and Landjäger sausages and add to batter along with the herbs. Mix well and season with a little salt and pepper to taste. Flatten mangold-wurzel leaves. Place 1 teaspoon of batter on each leaf and roll tightly to form the Capuns. Sweat onions and pork and add bouillon. Place Capuns in a pan, cover with hot bouillon and simmer gently for about 10 minutes. Brown butter lightly in a pan. Sprinkle Capuns with mountain cheese and chives and drizzle with a little browned butter.