A Pile of Pieces of Different Cheeses
A Pile of Pieces of Different Cheeses
Tim Thiel
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La Belle Cuisine - More Appetizer Recipes

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Sauerkraut, Sausage and
Cheese Strudel



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Cow Cheese
Cow Cheese

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Slicing of Block of Cheese, Freising, Germany
Slicing of Block of Cheese, Freising, Germany
Photographic Print

Walton, Wayne
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La Belle Cuisine


Sauerkraut, Sausage and
Cheese Strudel

Bon Appetit November 1987

Bon Appetit - One Year Subscription 

1 1/2 tablespoons unsalted butter
1 large red onion, chopped
1 tablespoon fresh thyme leaves, or
1 teaspoon dried, crushed

10 ounces capocollo (or other Italian
sausage) sliced 1/4 inch thick and
chopped into 1/2-inch pieces
[Please feel free to substitute the
German sausage of your choice.]

One 16-ounce can sauerkraut,
rinsed and drained 3 times,
squeezed dry*

1/2 cup beer
1/2 teaspoon firmly packed brown sugar
1/8 teaspoon salt
Freshly ground black pepper
4 ounces Austrian Rauchkäse, or [fine-quality]
Swiss cheese, grated
[Smoked gouda works very well, too.]

One 17 1/2-ounce package puff pastry
10 ounces Emmenthal cheese, grated
1 egg, beaten to blend

*[Please do yourself a favor and use good
imported Weinkraut, if available!]

Melt butter in heavy medium skillet over medium-low heat. Add onion and thyme and cook until the onion is lightly caramelized, stirring occasionally, about 45 minutes. Add capocollo and toss over medium heat 2 minutes. Remove and cool completely.
Cook sauerkraut, beer, brown sugar, salt and pepper in another heavy medium skillet over low heat until the sauerkraut is dry and begins to stick
to skillet, stirring frequently, about 15 minutes. Cool completely. Stir in the grated Rauchkäse.
Line baking sheet with parchment. Roll one piece of pastry out (keep remainder refrigerated to prevent drying) on lightly floured surface to
15-x-11-inch rectangle. Cut off corners to create oval; reserve corners for decoration. Spread onion mixture on pastry, leaving a 1-inch border. Layer with half of Emmenthal cheese, all of sauerkraut mixture, and remaining Emmenthal cheese. Refrigerate strudel. Roll second piece of pastry out on lightly floured surface to 15 1/2 x 11 1/2-inch rectangle. Cut off corners
to create oval. Brush borders of strudel with beaten egg. Drape pastry over strudel. Seal edges, taking top over bottom sheet and, crimping tightly. Cut out decorations from reserved corners, if desired. Brush with egg and affix
to top of strudel. Cover with foil and refrigerate 2 hours or freeze overnight.
Preheat oven to 425 degrees F. Brush strudel with beaten egg. Bake 20 minutes. Reduce oven temperature to 375 degrees F. Bake 15 minutes. Transfer to cutting board. Slide out parchment. Slice strudel with pizza
cutter or serrated knife. Serves 8 to 12.

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