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The Boston Globe

Food & dining

Recipe for savory pork and sauerkraut strudel

Serves 6

¼ cup (½ stick) butter, melted
6 sheets phyllo dough
2 cups cooked sauerkraut
3 cups cooked pork and sausage, cut into ½-inch pieces
4 ounces havarti cheese, thinly sliced
Salt and pepper, to taste
1 teaspoon poppy seeds

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