Sauerkraut & Sausage Strudel

Sauerkraut & Sausage Strudel

Store-bought pastry jumpstarts this easy appetizer. Filled with sauerkraut and Oktoberfest sausage, this easy pastry is the ultimate party food.




10 Mins

Cook Time

45 Mins



4 Schneiders® Naturally Smoked Oktoberfest Sausages, chopped

2 eggs

1 diced onion

¼ cup bread crumbs

3 cups sauerkraut, drained and squeezed dry

2 tsp caraway seeds

1 tsp cumin seeds

1 pkg (450 g) frozen butter puff pastry (2 sheets), thawed

2 tbsp whipping cream


Preheat oven to 400°F.

Heat large skillet over medium-high heat; sauté sausage until golden, about 3 minutes; transfer to paper towel-lined plate to drain. Let cool slightly. 

In a bowl lightly whisk egg and stir in sausage, onion, sauerkraut, bread crumb, caraway and cumin seeds.

Unroll one of the pastry sheets onto work surface. Spread half the sauerkraut mixture lengthwise along one end of sheet leaving 2-inch border. Roll up, lengthwise, pinching along seams to seal, moistening edges with water slightly, if necessary. Repeat with remaining pastry and filling. 

Place strudels seam-side down on parchment paper-lined rimmed baking sheet. Cut 3 vent holes across top and brush with cream. 

Bake for 40 minutes or until golden brown. Let cool for 15 minutes before cutting into slices using a serrated knife.

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