Thanks to John Poulus, Executive Chef, 320 E. Mason Street, Milwaukee, WI.
Karl Razsch’s Sauerkraut Strudel
Karl Razsch’s Sauerkraut Strudel is hard to beat.
- 27 ounces sauerkraut
- 1 pork chop smoked
- 1 cup Swiss cheese shredded
- 8 sheets phyllo dough, thawed
- 1/2 cup melted butter
- 1/2 cup breadcrumbs
Combine sauerkraut, meat and cheese. Brush one sheet of dough with butter; sprinkle with 1 tablespoon breadcrumbs. Top with another sheet of dough. Brush with butter; sprinkle with 1 tablespoon crumbs. Repeat layering with two more sheets of dough. Place half of sauerkraut mixture along one short edge of dough; roll up jellyroll style. Repeat with remaining dough and sauerkraut mixture. Brush 10 x 15 -inch jellyroll pan with butter. Bake at 400 degrees for 30 minutes or until golden brown. Cut into slices, garnish with sour cream. Makes 6 servings.