Strudel with potatoes and sausages
4 servings
50 minutes
Potato and sausage strudel is a cozy dish of European cuisine that combines airy puff pastry, tender potatoes, and aromatic sausages. Its roots can be found in traditional Austrian cuisine, where strudel is usually made with fruit fillings. However, this variation brings heartiness and rich flavor, perfect for cold evenings. Creamy Dutch cheese adds softness and depth of flavor, while the golden crust makes the dish appetizing and crispy. This strudel can be served as a main dish or appetizer and is also great for picnics. It pairs well with greens and fresh vegetables, creating a balanced and pleasant taste. The simplicity of preparation and accessible ingredients make it an excellent choice for family dinners and friendly gatherings.
1
First, you should boil the potatoes in their skins in salted water for 10-15 minutes. Then peel the potatoes and slice them thinly. Cut the sausages in half.
- Potato: 3 pieces
- Sausages: 6 pieces
2
Roll out one layer of puff pastry measuring 35 cm by 30 cm and place it on a greased baking sheet or silicone mat. Then, alternately layer potatoes and sausages, adding spices to taste and salt if needed. Next, add cheese. Place another layer of potatoes and sausages, remembering the spices.
- Yeast puff pastry: 1 piece
- Potato: 3 pieces
- Sausages: 6 pieces
- Dutch cheese: 150 g
- Egg yolk: 1 piece
3
Now close the strudel and brush with egg yolk.
- Egg yolk: 1 piece
4
Bake at 180 degrees for 30 minutes, maybe a little less - the strudel is ready when the surface turns golden. Adjust according to your oven.