Sausage Strudel with Dip
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 packs puff pastry from the cooling shelf (roll)
- 2 onions)
- 2 red pepper (s)
- 350 g white cabbae
- 2 tablespoon sesame oil
- salt and pepper
- Cayenne pepper
- 1 pinch (s) sugar
- 0.5 ½ bunch parsley
- 100 g crème fraîche
- 4 pairs sausages (Debreziner)
- 1 egg yolk
- 1 teaspoon sesame seeds
Print Recipe
Pin Recipe Instructions
- Divide each roll of puff pastry into 4 pieces. Peel and finely dice the onion. Wash, clean and finely dice the peppers. Clean the white cabbage, remove the hard stalk, cut the cabbage leaves into fine strips.
- Heat the oil, sauté the onions, cabbage and diced paprika in it for 5 minutes while stirring. Season with salt, pepper, a little cayenne pepper, curry and sugar.
- For the dip, wash the parsley and shake dry. Chop the leaves and mix with creme fraîche, salt and pepper.
- Preheat the oven to 200 ° C. Halve the sausages. Spread a little white cabbage and paprika mixture in the middle of each puff pastry sheet. Place 2 halves of sausage next to each other on top. Fold the dough over the sausages, press the ends and fold down.
- Place the 8 strudel side by side with the seam down on a baking sheet lined with baking paper. Brush with egg yolk and sprinkle with sesame seeds. Bake in the oven for about 25 minutes. Serve with the dip.
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