Calling all cheese and sausage lovers! Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more? Look no further than "Cheese and Sausage Strudels," a delectable dish that combines the rich flavors of cheese, savory sausage, and flaky pastry. In this article, we'll take you on a step-by-step guide to creating these mouthwatering strudels, ensuring that you end up with a golden-brown, crispy crust and a gooey, flavorful filling. Get ready to impress your family and friends with this easy-to-make yet incredibly satisfying recipe. Let's dive right in and explore the art of crafting the perfect cheese and sausage strudel!
Here are our top 8 tried and tested recipes!
CHEESE AND SAUSAGE STRUDELS
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside., Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely., Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times. , For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.
Nutrition Facts : Calories 490 calories, Fat 38g fat (20g saturated fat), Cholesterol 298mg cholesterol, Sodium 877mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
SAUSAGE AND CHEESE BREAKFAST STRUDELS
This is an elegant take on breakfast food. It can be made the night before and baked just before serving. Give this a try if you want something a little different than a breakfast casserole or strata. It is a very lovely meal to serve to brunch guests. Enjoy! **Don't let the long list of ingredients or instructions put you off. It is very simple to make.
Provided by MamaJ
Categories Breakfast
Time 1h
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 (if baking right away).
- Melt 2 T. butter in a saucepan and blend in flour.
- Cook over medium heat until smooth and bubbly, about 1 minute.
- Gradually add milk and cook until mixture boils and thickens, stirring constantly.
- Boil one minute.
- Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
- Stir until cheeses are melted and set aside.
- In medium skillet, brown sausage; drain.
- Stir in eggs and thyme and cook over medium heat until eggs are just set.
- Stir in cheese sauce and 1 T. parsley.
- Cool completely.
- Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
- Brush one sheet with melted butter and sprinkle with bread crumbs.
- Fold in half lengthwise; brush with butter.
- Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
- Place seam side down on ungreased cookie sheet.
- In a small bowl, combine topping ingredients.
- Brush strudel with melted butter and sprinkle with topping.
- Repeat until all five strudels are made.
- Bake for 15 minutes or until crisp and light brown.
- These can be prepared, covered and refrigerated a day ahead, then baked as directed.
Nutrition Facts : Calories 511, Fat 39.1, SaturatedFat 21.3, Cholesterol 310.8, Sodium 597.8, Carbohydrate 19.7, Fiber 0.8, Sugar 0.9, Protein 19.9
SAUSAGE AND MUSHROOM STRUDELS
Provided by Ina Garten
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
- Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up.
- With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm.
SAUSAGE & MUSHROOM STRUDELS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
- Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
- Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
- Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
- Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.
HAM AND CHEESE BREAKFAST STRUDELS
I have been going through all of my TOH magazines pulling out the recipes I had marked to try. This recipe is so versatile and can be made ahead and frozen, then just take out of bake. Can replace swiss cheese with another cheese (I like cheddar also) and could use bacon or sausage for the the ham. In first step, melt butter, could add in minced onion/shallot/garlic or red/green bell pepper to soften and then continue with recipe. Also could use light for reduced fat butter and cheeses, egg substitute and skim milk to reduce the calories. Have fun with the recipe and make it fit your family preferences!!! Update 7/31/11 - I made these this morning as written except subbing cheddar cheese for the Swiss and I added some sliced green onion. What a great breakfast or brunch recipe, as they can be made ahead, frozen and then baked on the day you want to serve it.
Provided by diner524
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
- In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
- Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
- Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
- To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
- Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 421.3, Fat 31.7, SaturatedFat 17.9, Cholesterol 234.9, Sodium 836.7, Carbohydrate 17.9, Fiber 0.7, Sugar 0.6, Protein 16.2
EASY SAUSAGE CHEESE BALLS
These are great for appetizers or for breakfast! Sausage cheese balls may be frozen before or after baking.
Provided by Michelle
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 36
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
- Bake for 12 to 15 minutes. Serve hot.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 7.5 g, Cholesterol 21.8 mg, Fat 9.4 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 354.5 mg, Sugar 0.5 g
SAUSAGE AND CHEESE BREAKFAST STRUDELS
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Melt 2 tablespoons margarine in small saucepan. Blend in flour and cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss cheese, 2 tablespoons Parmesan cheese, salt, cayenne pepper and nutmeg. Stir until cheeses are melted set aside. In medium skillet, brown sausage, drain. Stir in beaten eggs and thyme, and cook over medium heat until eggs are set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely. Unroll phyllo sheets cover with plastic wrap, or towel. Brush 1 phyllo sheet with melted margarine, sprinkle with bread crumbs. Fold in half lengthwise and brush with melted margarine. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge fold in sides. Roll up. Place seam side down on ungreased cookie sheet. In small bowl, combine topping ingredients. Brush each strudel with melted margarine and sprinkle with topping. Repeat with remaining phyllo sheets, filling and topping. Bake at 375 degrees for 15 minutes, or until crisp and light brown. (Can be prepared, covered and refrigerated up to 1 day ahead of time.)
Nutrition Facts : Nutritional Facts Serves
HAM & CHEESE BREAKFAST STRUDELS
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.
Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
Tips:
- Prep the Ingredients Efficiently: Before starting the cooking process, ensure all the necessary ingredients are measured, prepped, and within reach. This organization helps streamline the cooking process and prevents scrambling for ingredients during the cooking process.
- Use Quality Ingredients: The quality of the ingredients used directly impacts the taste of the final dish. Opt for high-quality cheese, sausage, and vegetables to ensure the best flavor.
- Pay Attention to the Dough: The dough is crucial to the success of the strudels. Make sure to follow the recipe instructions precisely, and don't overwork the dough. If the dough becomes too tough, it will be difficult to work with and may not rise properly.
- Don't Overcrowd the Pan: When cooking the strudels, make sure to leave enough space between them in the pan. Overcrowding can prevent even cooking and may result in soggy strudels.
- Be Patient: Cooking the strudels takes time. Rushing the process may result in undercooked or unevenly cooked strudels. Be patient and allow them to cook thoroughly.
Conclusion:
Cheese and sausage strudels are a delectable treat that can be enjoyed as an appetizer, main course, or snack. With the right combination of ingredients and careful preparation, you can create a delicious and impressive dish that will satisfy your taste buds. Experiment with different cheeses, sausages, and vegetables to find your perfect flavor combination. Whether you're a seasoned cook or just starting, these recipes provide a great starting point for creating mouthwatering cheese and sausage strudels. So gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love