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Pork and sauerkraut one night, strudel the next

Savory pork and sauerkraut strudel

Karoline Boehm Goodnick for The Boston Globe

Savory pork and sauerkraut strudel

This winter dish is similar to Alsace’s famed choucroute garnie, in which a sturdy base of sauerkraut simmers with various fresh and smoked pork cuts and other garnishes. Traditional recipes call for a mix of sausages, ham, and bacon. Make a simpler version with just pork shoulder steak and smoked kielbasa, or use another cut and another sausage, if you like. Simmer the cabbage and meats for just under an hour, sprinkle with chopped parsley, and bring the pot to the table for a hearty family meal.

A savory strudel the following day uses the sauerkraut, pork, and sausage. Stack sheets of buttered phyllo on the counter, layer with fillings, and roll up like a burrito. The prep is quite streamlined once the pot of pork is ready. Logs of crisp strudel emerge golden, crisp, and very appealing, nice enough for guests, or keep them in the family.


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(For pork and sauerkraut, strudel)

2 pounds bone-in pork shoulder

1½ pounds kielbasa, smoked

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Polish sausage, or other smoked

¼ cup (½ stick) butter

4 ounces havarti cheese

6 cups sauerkraut

1 can or bottle (12 ounces)
light lager beer

6 sheets phyllo dough

1 onion

½ bunch fresh parsley

Salt and pepper

2 tablespoons canola oil

¼ cup flour

1 teaspoon yellow mustard seed

½ teaspoon celery seed

1 teaspoon poppy seeds

1 cup chicken stock

Karoline Boehm Goodnick can be reached at
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