Altenburg bread

Ingredients

• 4 large loaves of rye bread
• 400 g of mixed ground meat
• 1 egg
• 1 small onion, finely chopped, with marinated green peppercorns
• 1 Bunch of parsley
• 1-2 teaspoons of mustard made with garlic
• 4 cl of schnapps
• 1 tablespoon of paprika powder
• 1 tablespoon of curry
• salt
• Black peppercorns from a mill
• 50 g of Emmentaler cheese

Preheat the oven to the appropriate temperature for top/bottom heat.

Cut out a portion of the bread to create a container, then hollow it out.

Coarsely grate the Emmental cheese.

Wash the parsley thoroughly, then dry it well by shaking it. Finally, finely chop the parsley.

In a bowl, combine the ground meat with the egg, well-drained green peppers, parsley, mustard, and the specified brand of wine to create a smooth mixture.

Generously season the mixture of pepper, salt, curry powder, and other spices, then spread it evenly over the bread.

Cover each bread with Emmental cheese and bake in a preheated oven for about 10 minutes on a baking sheet lined with parchment paper.

Take it out of the oven and serve immediately, while it is still hot.