Reader recipe: sausage, apple and Stilton strudel
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Reader recipe: sausage, apple and Stilton strudel
Reader Terri won our October recipe writing competition with this delicious sausage recipe. She says: ‘The inspiration for my recipe comes from my love of strudel. I love entertaining and get bored with the same party food so challenge myself to do something different from all my friends. The strudel can be served as a starter or main, sliced up for buffet-type parties, or even made into bite-size treats.’
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
461Kcal
Fat
32gr
Saturates
15gr
Carbs
26gr
Sugars
6gr
Fibre
2gr
Protein
15gr
Salt
1.4gr
Ingredients
- ½ tbsp oil
- 1 x 400g pack Taste the Difference Lincolnshire sausages
- 2 Pink Lady apples
- 200g Stilton, crumbled
- ½ x 20g pack sage, leaves shredded
- 1 x 220g pack filo pastry
- 100g butter, melted
- 25g mixed seeds
Step by step
- Heat the oil in a frying pan and brown the sausages for 15 minutes, turning regularly to colour all over. Slice into bite-size chunks and set aside to cool slightly while you prepare the other ingredients and preheat the oven to 200°C, fan 180°C, gas 6.
- Quarter, core and slice the apples, then combine with the sausages, Stilton, sage and some seasoning in a bowl.
- On a clean tea towel, lay out 4 sheets of filo (like 4 window panes rather than in a line), slightly overlapping them and brushing with butter as you go. Layer the remaining sheets on top, continuing to brush with butter as you work.
- Heap on the sausage mixture in a log shape, working 10cm in from one of the shorter sides and leaving a gap at either end. Use the tea towel to help roll the strudel into a large sausage shape, tucking in the ends as you roll.
- Transfer to a baking tray, then brush with the remaining melted butter and scatter with the mixed seeds.
- Bake for 25-30 minutes or until golden brown, crisp and piping hot throughout.
