For A Taste Of Germany—A Classic Strudel
A new website is a source of information on all types of German food, such as this strudel.
(NAPSI)—There’s good news for home cooks who want to add an authentic German flavor to a party, whether it’s in the backyard, at a football tailgate or as part of a special holiday buffet.
A new website exclusively dedicated to German food and culinary culture is also designed to be a resource for classic German recipes and entertaining ideas.
This noncommercial website-published by German Foods North America-is an ideal source for many creative cooks searching online for high-quality, authentic and unique products, new recipe ideas, and local stores, restaurants or events that feature German food and beverages.
A tasty party treat with German flavors—strudel with apple, sauerkraut and Deutschländer or bratwurst, with a sweet mustard cream sauce.
Oktoberfest Strudel with Mustard Sauce
A strudel with German Oktoberfest flavors from green apple, German wine sauerkraut, caraway, mustard and Deutschländer sausage or bratwurst, served with a creamy mustard sauce. Perfect for Oktoberfest parties.
3/4 cup melted German butter
1 cup minced onion
1 large Granny Smith apple, peeled, cored and diced
1-1/2 cups drained German Wine Sauerkraut
2 tsp. caraway seeds
8 phyllo sheets
1/4 cup German sweet mustard
1 pound authentic German Deutschländer or bratwurst, thinly sliced
1 Tbsp. German butter
1 Tbsp. flour
1 cup light cream
3 Tbsp. German sweet mustard
1 tsp. paprika
Preheat oven to 375º F.
In a large skillet, over medium heat, warm 2 tablespoons butter and sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
On a large baking sheet, lay out one sheet of phyllo, fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. Then spread sauerkraut filling lengthwise along the long side to the center of the dough, leaving a 11/2-inch border around the edges. Top sauerkraut with Deutschländer sausage or bratwurst slices; roll jelly roll style, folding in the short edges. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
Meanwhile, prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stirring in flour to form a smooth paste. Slowly stir in cream and continue stirring to keep lumps from forming. Whisk in mustard and heat through. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.
For more information, call (301) 365-5043 or visit www.germanfoods.org.