We prepared the savory pumpkin and sausage strudel with a very tasty and crunchy pastry that we really like.
If you don’t have time or want to make the pastry, you can use brisée or puff pastry or buy ready-made ones at the supermarket.
Few ingredients like pumpkin, sausages, and onions, and you’ll have a really tasty single dish, we all know that pumpkin goes very well with sausages, right?
If you want more recipes with pumpkin and sausage, look below at the recipes I propose and then let’s discover how to prepare this Savory Pumpkin and Sausage Strudel right after the photo!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Savory Pumpkin and Sausage Strudel
- 2 cups all-purpose flour
- 1.8 oz butter (or 2.5 tbsps of extra virgin olive oil)
- 1 egg (medium)
- 1/3 cup water
- 1 tsp salt
- 9 oz pumpkin
- 1 onion (small)
- 9 oz sausage
- 4.2 oz scamorza cheese
- 3 tbsps breadcrumbs
- 1 pinch nutmeg
- 2 pinches salt
- to taste ground cumin
- to taste extra virgin olive oil (for stewing the pumpkin)
Preparation of Savory Pumpkin and Sausage Strudel
To prepare the Savory Pumpkin and Sausage Strudel, first prepare the dough by pouring the flour into a bowl.
Add the cold butter cut into small pieces and work it with your fingertips until you have a sandy mixture.
Incorporate the salt and egg, and mix well with your hands very quickly, finishing by adding the water a little at a time.
Turn the mixture onto the work surface and quickly form a smooth and compact ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
In the meantime, while the dough rests in the refrigerator, coarsely chop the onion and remove the sausage from its casing.
Remove the pumpkin skin, remove the internal strings and seeds, and cut it into small cubes.
In a large pan with high edges, sauté the onion with a little extra virgin olive oil for 3 or 4 minutes until it starts to become translucent.
Also, soften the sausage by adding it only now.
Add the pumpkin, season with salt, and flavor with a grating of nutmeg and cumin, then stir to flavor it.
Incorporate a few tablespoons of hot water and cook it for 7/8 minutes until it becomes tender but still has intact pieces.
Let it cool slightly and in the meantime cut the cheese into cubes.
While the filling cools, preheat the oven to 392°F in static mode.
Take the dough from the refrigerator and roll it out with a rolling pin to form a not too thin rectangle on a sheet of parchment paper.
Mix the diced cheese with the pumpkin and sausage filling.
Sprinkle the pastry rectangle with breadcrumbs and distribute the filling evenly, leaving the edges free.
Roll up the strudel with the help of the parchment paper underneath; if you want, on one of the long sides, you can cut strips (without filling).
This way, the closure is with strips instead of smooth; otherwise, place the closure at the bottom so as not to risk it opening during cooking.
Seal the two ends by pressing with the help of a fork.
Place the savory pumpkin and sausage roll on a baking tray and bake on the middle shelf of the oven.
Bake it for at least 30/35 minutes checking the degree of browning, take it out of the oven, and let it rest for 5 minutes before slicing it and serving it hot and stringy.
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How to Store the Savory Pumpkin and Sausage Strudel
You can store it in the fridge for 2 days well sealed in an airtight container.
If you prefer, you can also freeze it and then let it thaw at room temperature before reheating it.
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