Sausage strudel with dip

Ingredients for 8 servings:

• 2 packs of puff pastry from the refrigerated section (roll)
• 2 onions
• 2 bell peppers, red
• 350 g white cabbage
• 2 tbsp sesame oil
• salt and pepper
• Cayenne pepper
• 1 pinch(s) of sugar
• ½ bunch parsley
• 100 g crème fraîche
• 4 pairs of sausages (Debreziner)
• 1 egg yolk
• 1 tsp sesame seeds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Deliciously packaged Debrecziner

Divide each roll of puff pastry into 4 pieces. Peel and finely dice the onion. Wash, trim, and finely dice the bell peppers. Trim the white cabbage, remove the tough stalks, and finely slice the cabbage leaves. Heat the oil, sauté the onions, white cabbage, and diced bell peppers for 5 minutes, stirring occasionally. Season with salt, pepper, a little cayenne pepper, curry powder, and sugar. For the dip, wash the parsley and shake dry. Chop the leaves and mix with the crème fraîche, season with salt, and pepper. Preheat the oven to 200°C. Halve the sausages. Spread some of the white cabbage and bell pepper mixture down the center of each puff pastry sheet. Place two sausage halves side by side on top. Fold the dough over the sausages, press the ends together, and fold down. Place the 8 strudels side by side, seam-down, on a baking sheet lined with baking paper. Brush with egg yolk and sprinkle with sesame seeds. Bake in the oven for about 25 minutes. Serve with the dip.