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Need something quick for dinner? Why not try our sausage, sage and celery strudel?
To a cold heavy skillet – a cast iron skillet is perfect for this – add a one pound pack of Bob Evans® Savory Sage bulk sausage. Break up the sausage log into even size pieces so it cooks more evenly. I simply take a knife to partially cut through the roll and make about 6 or 8 thick slices. Turn the pan around and make the same slashes in the opposite direction.
Cook over very low heat until the meat is cooked through and all pink is gone. You do not want to “fry” the meat. Using a potato masher, crumble the sausage into small even pieces.
Add approximately 3/4 cup of thinly sliced celery, about 1/2 cup of finely chopped shallots and 1 tablespoon minced fresh sage leaves.
Continue to cook over low heat until the celery and the shallots are translucent. The entire sausage cooking process may take about 20 to 25 minutes. Mix well so that all ingredients are evenly distributed throughout the meat.
In my opinion, there is no need to add any other seasonings (such as salt and pepper) to this particular sausage mixture. The sodium content of the sausage is typical for bulk sausage – 310 mg per serving – although I am not sure why the wrapper provides a different number than the website does! Oh boy…the Spark police are going to be after me for this one.
Of course, you can add red pepper flakes to spice it up, use plain sausage with different herbs and spices or go for broke and use “hot” sausage meat.
Much to my surprise, the DH had second helpings at dinner last night. He is definitely more of a meat and potatoes man. I will also add that the best compliment I could have this morning is to have him request a “breakfast” version. Imagine that!
Remove the sausage mixture from the pan and drain on several layers of paper towels. I use Bob Evans® sausage regularly because it renders much less fat than most bulk sausage varieties. However, all sausage gets the paper towel treatment.
Spray a small cookie sheet with a thin film of canola oil. Open one sheet of Pepperidge Farms® puff pastry directly onto the pan. It opens in thirds. Add a layer of sausage meat to the center section. Fold both sides over sealing the ends with fork tines. Gently seal the top with the fork tines. Brush a thin coating of melted butter to the top and sealed edges.
You can also brush the pastry dough with an egg wash but I decided not to crack an egg for just one sheet of dough. Besides…a quick brush of butter eliminated several steps too!
Bake according to package directions or at 400 degrees for about twenty minutes until the pastry is golden brown.
For a smaller strudel, you could fold only one section over and then seal. Remove the third section of the puff pastry sheet and make individual portions.
In my mind, it’s easier to work with larger pieces of pastry when you are using sausage crumbles. I prefer to use sausage patties for individual portions because I know from experience that these very quickly become finger food.
Serve with a huge house salad. Tomatoes, cucumbers, shaved Parmesan…
Here are more delicious strudel recipes!
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!