Savory strudel with pumpkin and sausage

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Savory strudel with pumpkin and sausage
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it de fr es br
  • Difficulty: Easy
  • Prep time: 25 min
  • Cook time: 40 min
  • Serving: 6
  • Cost: Low

PRESENTATION

If you're looking for something cozy and comforting that screams fall, this savory pumpkin strudel is where it's at. Really good stuff. Originating from the Austro-German region, it is pretty much the comfort food you crave when the weather cools down. And the filling? That's where the magic happens. And sweet, roasted pumpkin mingles with juicy sausage—wrapped in melty cheese. Seriously good. This combo of sweet pumpkin and salty sausage is a match made in heaven, with creamy bites thanks to the cheese melting just right.

The dough is stretched and rolled in the traditional strudel style, giving the outside a golden, flaky finish that's kinda irresistible. And look, this sausage and pumpkin strudel often makes its appearance at fall gatherings. For real, it's always the first to vanish.

Across the region, people love adding personal twists—sometimes tossing in herbs or trying different cheeses. But truthfully, the classic blend of soft, sweet squash and hearty sausage is what everyone comes back to. This savory strudel recipe works brilliantly as a main dish or as a crowd-pleaser at any fall party. Guests will delight in breaking off a piece to enjoy the crispy edge, followed by a moist center bursting with flavor. Can't go wrong.

Using puff pastry makes it even simpler to prepare, while still giving those tender layers that make strudel so special. Anyone interested in pumpkin and sausage pastry ideas will appreciate how this dish fits seamlessly with the season’s best offerings. Plus, whether you're planning a casual dinner or aiming to wow your guests, this autumn strudel recipe combines simple ingredients and strong taste. Perfect as the leaves start to turn. Its rich taste and ease of preparation make it a staple for fall, capturing all the heart of Mitteleuropean cuisine without any fuss.

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INGREDIENTS

for one savory strudel
Puff pastry 8 oz (230 g) - (1 rectangular roll)
Pumpkin 2 cups (500 g)
Luganega sausage 5.3 oz (150 g)
String cheese 9.5 oz (270 g)
Rosemary to taste
Sage to taste
Pumpkin seeds 1 tbsp (10 g)
Sesame seeds 1 tbsp (10 g)
Extra virgin olive oil 2.3 tsp (10 g)
Fine salt to taste
for brushing
Egg yolks 1
Preparation

How to prepare Savory strudel with pumpkin and sausage

To make the savory strudel with pumpkin and sausage, start by cleaning the pumpkin: remove the inner seeds with the help of a spoon 1, then remove the outer skin with a sharp knife 2 or a sturdy vegetable peeler. Cut into slices about 3/8 inch (1 cm) thick 3.

From these slices, cut roughly even cubes; you will get about 10 oz (290 g) 4. Remove the casing from the sausage 5 and crumble it with your hands 6.

Transfer it to a large skillet with a drizzle of extra-virgin olive oil, well heated 7, and brown it over high heat for 4–5 minutes, stirring occasionally 8, until it is well browned 9.

Set it aside and, in the same skillet, add the pumpkin cubes 10. Add salt 11, pepper, and cook over high heat for about 5 minutes, so they brown on the outside but remain tender inside. Once cooked, 12 let the pumpkin cool slightly.

Take the stretched-curd (stringy) cheese and first cut it into slices 13, then into sticks and finally into cubes about 3/4 inch (2 cm) 14. Finely chop a few sage leaves and a sprig of rosemary 15.

Gather everything in a large bowl: the pumpkin, the sausage 16, the stretched-curd cheese 17, and the chopped herbs 18.

Mix to obtain a well-combined filling 19. At this point, unroll the puff pastry on the work surface, place the filling in the center 20 and press it slightly to give it a regular cylindrical shape 21.

Brush the edges with beaten egg yolk 22, then close the pastry: lift the first side 23 and place it over the filling 34.

Do the same with the other flap of puff pastry and completely cover the filling 25, pressing to make them adhere. Seal the ends well by pinching them 26 and folding them under 27 to prevent leaks during baking.

Brush the surface with more beaten egg yolk 28, sprinkle with sesame seeds and pumpkin seeds, and transfer the roll to a baking sheet lined with parchment paper 29. Bake in a preheated conventional oven at 356°F for 25–30 minutes, until the pastry is well golden and crispy. Once ready, remove from the oven and let your savory strudel with pumpkin and sausage cool for a few minutes before serving 30!

Storage

The savory strudel with pumpkin and sausage can be stored in the refrigerator, well covered with plastic wrap or placed in an airtight container, for 1–2 days. When serving, we recommend reheating it in the oven for a few minutes to restore the pastry's crispness.

It is not suitable for freezing, neither raw nor cooked, because the puff pastry's texture would be compromised.

Tip

To give an extra tasty touch to your savory strudel, you can sprinkle the surface with additional mixed seeds (such as poppy, flax or sunflower) which, besides making it more visually appealing, will also add a pleasant crunch. Alternatively, you can add some chopped walnuts or toasted pine nuts to the filling, which pair perfectly with both the sweetness of the pumpkin and the savory sausage.

For the translation of some texts, artificial intelligence tools may have been used.
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