Ingredients with Measurements:
- 1 lb. sausage
- 2 medium-sized apples, peeled and diced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1/2 tsp. dried thyme
- 1/2 tsp. dried sage
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup butter, melted
- 6 sheets phyllo dough
- 1/4 cup breadcrumbs
Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the sausage over medium heat until browned and cooked through. Drain any excess fat and transfer the sausage to a large mixing bowl.
3. Add the diced apples, chopped onion, chopped celery, chopped walnuts, dried cranberries, dried thyme, dried sage, salt, and black pepper to the mixing bowl with the sausage. Mix well.
4. Brush a sheet of phyllo dough with melted butter and sprinkle with breadcrumbs. Repeat with the remaining sheets of phyllo dough.
5. Spoon the sausage and apple mixture onto the phyllo dough, leaving a 2-inch border around the edges.
6. Fold the edges of the phyllo dough over the filling, then roll the strudel up tightly.
7. Place the strudel on a baking sheet lined with parchment paper.
8. Brush the top of the strudel with melted butter.
9. Bake for 30-35 minutes, or until the phyllo dough is golden brown and crispy.
10. Let the strudel cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 31g
Protein: 18g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as chicken or turkey sausage.
- You can substitute pecans or almonds for the walnuts.
- You can use fresh cranberries instead of dried cranberries.
Variations:
- Add diced carrots or sweet potatoes to the filling for extra sweetness and nutrition.
- Use puff pastry instead of phyllo dough for a richer, flakier crust.
- Add a sprinkle of cinnamon to the filling for a warm, cozy flavor.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with melted butter and sprinkle with breadcrumbs to prevent the strudel from becoming soggy.
- Don't overstuff the strudel or it may burst open during baking.
- Let the strudel cool for a few minutes before slicing to make it easier to handle.
Storage instructions:
Store any leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the strudel, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the strudel on a platter with a dusting of powdered sugar and a sprinkle of chopped fresh herbs, such as parsley or thyme.
Garnishes:
Garnish the strudel with a dollop of whipped cream or a drizzle of caramel sauce for a decadent touch.
Pairings:
Pair the strudel with a crisp green salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with a piece of extra dough and continue rolling.
- If the strudel becomes too brown on top before it's fully cooked, cover it with foil and continue baking until it's done.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it's fully cooked and safe to eat.
Food history:
Strudel is a traditional pastry from Austria and Germany, typically filled with sweet or savory ingredients and rolled up in a thin, flaky dough.
Flavor profiles:
This sausage and apple strudel is a savory-sweet dish with a crispy, buttery crust and a filling of juicy sausage, tender apples, crunchy walnuts, and tangy cranberries.
Serving suggestions:
Serve the strudel as a main course for dinner or as a hearty appetizer for a party or gathering.
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Region: Austrian