Sausage Strudel Recipe
Can you find a better recipe of Sausage Strudel than this? I am challenging you to. The primary ingredient in this is Meat Meatloaf. There's no point pondering anymore, try out this Sausage Strudel right now!
Ingredients
1 16-ounce package pork-sausage meat
1 medium-sized head green cabbage , chopped
1 large onion, diced
Salad oil
1 pound Monterey Jack cheese, shredded
3/4 cup dried bread crumbs
1/2 pound fresh or frozen (thawed) phyllo
1/2 cup butter or margarine (1 stick), melted
Directions
1. In 5-quart Dutch oven or saucepot over medium-high heat, cook pork sausage meat until well browned, stirring frequently. With slotted spoon, remove sausage to large bowl.
2. In drippings remaining in Dutch oven, over medium heat, cook cabbage and onion until tender, stirring occasionally, adding salad oil if necessary. Spoon cabbage mixture into bowl with sausage. Stir in shredded cheese and 2 tablespoons bread crumbs.
3 On waxed paper, place one sheet of phyllo. (It should be a 16" by 12" rectangle. If necessary, trim or overlap small pieces of phyllo to make it this size.) Brush phyllo with some melted butter or margarine; sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing each sheet of phyllo with some melted butter or margarine and sprinkling every other sheet of phyllo with a tablespoon of bread crumbs until half the amount of phyllo is used.
4. Starting along a short side of phyllo, spoon half of sausage mixture to cover about half of rectangle. From sausage side, roll phyllo, jelly-roll fashion. Repeat to make a second roll.
5. Preheat oven to 375°F. Place rolls, seam side down, 2 inches apart in 15 1/2" by 10 1/2 jelly-roll pan. Brush rolls with melted butter. With sharp knife, diagonally cut just halfway through phyllo layers on each roll to make 1-inch-wide pieces. Bake strudel 20 to 30 minutes, until golden.
2. In drippings remaining in Dutch oven, over medium heat, cook cabbage and onion until tender, stirring occasionally, adding salad oil if necessary. Spoon cabbage mixture into bowl with sausage. Stir in shredded cheese and 2 tablespoons bread crumbs.
3 On waxed paper, place one sheet of phyllo. (It should be a 16" by 12" rectangle. If necessary, trim or overlap small pieces of phyllo to make it this size.) Brush phyllo with some melted butter or margarine; sprinkle with 1 tablespoon bread crumbs. Continue layering, brushing each sheet of phyllo with some melted butter or margarine and sprinkling every other sheet of phyllo with a tablespoon of bread crumbs until half the amount of phyllo is used.
4. Starting along a short side of phyllo, spoon half of sausage mixture to cover about half of rectangle. From sausage side, roll phyllo, jelly-roll fashion. Repeat to make a second roll.
5. Preheat oven to 375°F. Place rolls, seam side down, 2 inches apart in 15 1/2" by 10 1/2 jelly-roll pan. Brush rolls with melted butter. With sharp knife, diagonally cut just halfway through phyllo layers on each roll to make 1-inch-wide pieces. Bake strudel 20 to 30 minutes, until golden.
