- butter or ghee 1 tablespoon
- bratwurst sausages 5 fully cooked (about 1-1/4 pounds), chopped
- Onion 1 medium, chopped
- sauerkraut 1 can (14 ounces) , rinsed and well-drained
- Sour cream 1/2 cup
- Dijon mustard 3 tablespoons
- caraway seeds 2-1/2 teaspoons , divided
- Puff pastry 1 package (17.3 ounces) frozen , thawed
- Muenster cheese 1 cup shredded
- Cheddar Cheese 1 cup shredded sharp
If you think strudels are only made with sweet ingredients, then think again! These fabulous savory strudels are made with bratwurst sausage, sauerkraut, caraway seeds, Dijon mustard and muenster cheese.
Because it’s made with ready-made puff pastry and cooked bratwurst sausages, this recipe is easy to make, even for beginner cooks.
Preheat oven to 400F/180C fan/gas mark 6. I
In a large skillet, melt the butter or ghee over medium heat. Add chopped bratwurst and onion. Cook, stirring occasionally, until onion is tender – around 8-10 minutes. Stir in sauerkraut, and let cool slightly.
In a small bowl, mix the sour cream, mustard and 1/2 teaspoon caraway seeds.
Unfold one sheet of puff pastry. Spread it with 1/3 cup sour cream mixture to within 1/2 inch of edges. Spoon 2 ½ cups of the sausage and sauerkraut mixture down the center of pastry, then sprinkle with 1/2 cup each Muenster and cheddar cheeses.
Lightly brush the edges of pastry with water, and bring the pastry edges together, pinching to seal. Transfer the strudel to an ungreased baking sheet with the seam side down. Pinch ends together and fold underneath. Repeat with remaining ingredients and the other pastry sheet.
Brush tops of the strudels with water and sprinkle with the remaining caraway seeds. Cut slits in pastry, and bake until golden brown – around 25-30 minutes. Let the strudels stand 10 minutes before slicing.