OKTOBERFEST STRUDELS
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 strudels (3 servings each).
Number Of Ingredients 10
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.
Nutrition Facts :
OKTOBERFEST STRUDEL WITH MUSTARD SAUCE
I just love German Food! I also LOVE OKTOBERFEST!!!!
Provided by Brandy Bender
Categories Other Main Dishes
Time 40m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees F
- 2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
- 3. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1 1/2 inch border around the edges. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
- 4. Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past. Slowly stir in cream and continue stirring to keep lumps from forming. Whisk in mustard and heat through. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.
OKTOBERFEST STRUDEL WITH MUSTARD SAUCE
This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05
Provided by Amis227
Categories Fruit
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
- Add diced apple and sauté 3 more minutes.
- Remove from heat, stir in sauerkraut and caraway, mixing well.
- On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
- Repeat layering.
- Spread mustard over last layer of phyllo.
- Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges.
- Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
- Place seam-side down on pan; brush top with butter.
- Bake 25-30 minutes or until golden brown.
- MEANWHILE PREPARE MUSTARD SAUCE:.
- In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
- Slowly stir in cream and continue stirring to keep lumps from forming.
- Whisk in mustard and heat through.
- TO SERVE:.
- For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.
Nutrition Facts : Calories 1749.9, Fat 150.8, SaturatedFat 65.9, Cholesterol 390.3, Sodium 3351.7, Carbohydrate 45.6, Fiber 3.2, Sugar 7.5, Protein 52.4
OKTOBERFEST BRATS WITH MUSTARD SAUCE
I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. -Deborah Pennington, Decatur, Alabama
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.
Nutrition Facts : Calories 341 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1539mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
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- In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
- On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1 1/2-inch border around the edges. Top sauerkraut with knackwurst or bratwurst slices; roll jellyroll-style folding in the short edges. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
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