Sausage Strudel Recipes

SAUSAGE AND APPLE STRUDEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet for about 3 minutes. Add onion and continue cooking until sausage is browned and crumbly, about 3 minutes more. Drain and discard grease.
• Add 3/4 of the Cheddar cheese, apples, and rice to the sausage in the skillet. Beat 1 egg in a bowl and add to the skillet. Mix well; add salt and black pepper.
• Unroll 1 sheet of puff pastry on the prepared baking sheet. Sprinkle 1/2 the remaining Cheddar cheese down the middle and top with 1/2 the meat mixture. Cut the sides of the pastry into strips and braid them together over the filling. Pinch ends to close. Repeat with remaining puff pastry, cheese, and meat mixture.
• Beat remaining egg in a bowl and brush onto both stuffed pastries.
• Bake in the preheated oven until golden brown, 30 to 40 minutes.

SAUSAGE AND MUSHROOM STRUDELS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground.
• Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
• Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
• Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
• Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up.
• With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
• Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

SAUSAGE AND BROCCOLI STRUDEL

Steps:

• Preheat oven to 400 degrees F. Place each sheet of pastry dough on a baking sheet; set aside.
• In a large bowl with an electric mixer, beat together cream cheese and milk until smooth. Add 7 eggs, salt, and pepper; beat until well combined. Stir in sausage and broccoli. In a large skillet over medium heat, melt butter; add egg mixture and scramble until set. Remove skillet from heat and stir in cheddar cheese.
• With the short side of the dough towards you, spoon half of the scrambled egg mixture down center of each sheet of dough. Cut an equal number of slits, about 1-inch apart, (each about 3-inches long), on both sides of the egg mixture.
• In a small bowl, beat the remaining egg. Brush each strip with beaten egg and alternately crisscross strips over filling, creating a woven look. Brush top of dough with beaten egg. Repeat with second pastry dough and remaining scrambled egg mixture.
• Bake 25 to 30 minutes or until golden. Cut into slices and serve immediately.

VEGETABLE STRUDEL RECIPE

Steps:

• Heat oven to 400F.
• PREPARE AND SAUTE VEGETABLES/FRUIT: Dice onions, sweet potatoes and peppers finely (1/4-1/2 inch). Shortcuts: Chop vegetables in food processor in 2-3 batches. For easier peeling and dicing sweet potato, microwave it first (pierced with knife) for 4 minutes, peel and dice. If you do this, saute other veggies first, then add sweet potato as it will take less time. Heat oil in large skillet to medium high. Add onions, peppers and sweet potatoes. Saute for for 6-9 minutes until sweet potatoes are almost soft. Add apples, garlic and seasonings. Saute another 2-3 minutes until potatoes are soft (not mushy). Mix in spinach until wilted, one minute. Turn off heat. Mix in crumbled goat cheese. Taste and adjust seasonings. Set aside.
• MAKE STRUDEL: Unfold puff pastry sheet onto flat lightly floured surface. (If puff pastry is not pre-rolled, roll it on floured surface to approximately 12 x 10 inch rectangle.) Spoon vegetable mixture into center, leaving enough room to fold dough over like an envelope. Wrap vegetable mixture by overlapping dough from sides and ends. Pinch dough together to secure.
• BAKE: Place strudel seam side down on pan lined with parchment paper. Use pastry brush to brush egg wash on top and sides. Make 8 evenly spaced small horizontal slits to allow steam to escape. Bake for 25-35 minutes or until golden brown. Let cool 5 minutes before slicing.
• SERVE: Slice strudel into 8-9 pieces and serve as a side dish or as a main dish with soup or salad. Garnish with a dollop of sour cream if desired.

BUTTERNUT SQUASH SAUSAGE STRUDEL

Steps:

• Remove the puff pastry dough from the freezer 45 minutes before beginning the recipe to allow the dough to thaw.
• Preheat the oven to 425°F.
• Toss the butternut squash with the olive oil, salt and pepper.
• Place on a foil-lined baking sheet and into the oven for 20-25 minutes, or until fork tender.
• While the squash is cooking, add the sausage to a skillet on the stove over medium heat.
• Add the sage, crumble and cook the sausage through, 7-9 minutes.
• Once the sausage is cooked through, drain the grease, then set aside.
• In a small bowl, combine the ricotta cheese, fresh basil, parsley and oregano.
• Remove the butternut squash from the oven and toss with the cooked sausage.
• Place the puff pastry sheet on a large piece of parchment paper, use a rolling pin to roll slightly thinner.
• With the shortest side of the dough facing you, slice a triangle from each side of the bottom of the dough, then slice ½ inch diagonal lines up each side of the dough.
• Place the sausage and squash in the middle of the sheet of puff pastry dough.
• Dollop the ricotta cheese over the sausage and squash.
• Lay the rectangular end of the puff pastry in the middle over the filling, then begin on one side, and lay one strip of dough over the filling, then lay a strip of dough from the other side. Continue alternating strips of dough back and forth over the filling until it's complete.
• Once the entire strudel is wrapped up, transfer it on the parchment paper to a baking sheet.
• Whisk the egg and water together to make an egg wash.
• Brush the egg wash over the puff pastry.
• Place in the oven for 25-30 minutes or until golden brown.

SAUSAGE AND PEPPERS STRUDEL

Steps:

• Preheat the oven to 400 degrees.
• Add the butter to a large skillet over medium heat. Cook the sausage, breaking up into small pieces for 5-7 minutes. add the peppers and onions and cook until softened, about 4-5 minutes.
• Add the garlic and stir to combine with the filling. Season the filling with salt and pepper to taste and then stir in the mozzarella cheese. Remove the skillet from the heat and let cool.
• Place both sheets of puff pastry on a board, lightly dusted with flour. You are going to combine both sheets of the puff pastry together to make one large sheet of puff pastry, as shown in the photo in the post. To do this, brush one of the shorter edges with egg wash and then overlap the puff pastry and pinch the seam together with your fingers.
• Add the filling in a long "log" shape (also shown in the photo in the post) and then fold the long side of the puff pastry over the filling. Brush the edge of the puff pastry with egg wash and then fold the other side over, pinching the seam to seal. Do the same with the shorter edges, using egg wash to seal the seams together.
• Place the sausage strudel, seam side down on a parchment lined baking sheet. Cut 3-4 slits in the top for venting, and then brush the strudel with the remaining egg wash. Season the top of the strudel with fresh black pepper and kosher salt.
• Bake for 35 minutes, covering with foil if the crust is getting too brown. Remove from the oven and let cool 10 minutes before slicing.
• Garnish with grated parmesan cheese and serve with marinara sauce if desired.

CHEESE AND SAUSAGE STRUDELS

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside., Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely., Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times. , For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.

SAUSAGE AND CHEESE BREAKFAST STRUDELS

Steps:

• Preheat oven to 375 (if baking right away).
• Melt 2 T. butter in a saucepan and blend in flour.
• Cook over medium heat until smooth and bubbly, about 1 minute.
• Gradually add milk and cook until mixture boils and thickens, stirring constantly.
• Boil one minute.
• Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
• Stir until cheeses are melted and set aside.
• In medium skillet, brown sausage; drain.
• Stir in eggs and thyme and cook over medium heat until eggs are just set.
• Stir in cheese sauce and 1 T. parsley.
• Cool completely.
• Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
• Brush one sheet with melted butter and sprinkle with bread crumbs.
• Fold in half lengthwise; brush with butter.
• Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
• Place seam side down on ungreased cookie sheet.
• In a small bowl, combine topping ingredients.
• Brush strudel with melted butter and sprinkle with topping.
• Repeat until all five strudels are made.
• Bake for 15 minutes or until crisp and light brown.
• These can be prepared, covered and refrigerated a day ahead, then baked as directed.

SAUSAGE & MUSHROOM STRUDELS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
• Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
• Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
• Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
• Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.