Italian Sausage, Radicchio and Mushroom Strudel

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Italian Sausage, Radicchio and Mushroom Strudel
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Health Score:
66 / 100
50 min.
ready in 2 h.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie627 cal.(30 %)
Protein23 g(23 %)
Fat38 g(33 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.4 μg(7 %)
Vitamin E3.1 mg(26 %)
Vitamin K12.1 μg(20 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.3 mg(21 %)
Folate67 μg(22 %)
Pantothenic acid1.8 mg(30 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C32 mg(34 %)
Potassium705 mg(18 %)
Calcium218 mg(22 %)
Magnesium46 mg(15 %)
Iron3.1 mg(21 %)
Iodine28 μg(14 %)
Zinc2.6 mg(33 %)
Saturated fatty acids18.9 g
Uric acid114 mg
Cholesterol139 mg
Complete sugar4 g


For the pastry dough
200 grams Pastry flour
½ tsp salt
2 tsps sunflower oil
1 tsp apple cider vinegar
Pastry flour (for dusting)
40 grams melted butter (for brushing)
For the filling
2 onions
1 garlic clove
2 Radicchio (500 grams) (approximately 18 ounces)
150 grams Mushrooms (such as ceps)
2 Tbsps butter
200 grams Italian sausage
50 grams grated Parmesan
1 egg
breadcrumbs (as needed)
freshly ground peppers
freshly grated Nutmeg
How healthy are the main ingredients?
MushroomParmesanapple cider vinegarsaltoniongarlic clove

Preparation steps


For the pastry dough: Combine the flour, salt, oil, vinegar and 70-80 ml (approximately 1/3 cup) warm water and knead with the dough hook attachment until smooth. Knead with your hands vigorously then let rest, covered, for about 30 minutes.


For the filling: Peel the onions and garlic and chop finely. Rinse the radicchio, trim, shake dry and cut into strips. Wipe the mushrooms with a damp cloth and dice.


Sweat the onion and garlic in butter until translucent. Remove the sausage from the casing and cook, breaking up any large chunks, until crumbly. Add the mushrooms and cook until the liquid evaporates. Add the radicchio, cook until the liquid evaporates then remove from the heat and let cool. Stir in the cheese and egg. Add the breadcrumbs, if necessary, and season with salt, pepper and nutmeg.


Preheat the oven to 180°C (approximately 350°F) convection.


Roll out the dough on a lightly floured work surface, transfer to a floured tea towel and stretch out as thin as possible with the back of your hands and fingers into a 40 x 60 cm (approximately 16 x 20 inches) rectangle. Brush the dough with melted butter. Spoon the filling along the middle of the lower third of the dough, leaving a 5 cm (approximately 2 inches) wide border empty. Fold the edges over the filling and roll up, using the cloth as an aide, into a strudel. Place, seam-side down, on a baking sheet lined with parchment paper and brush with butter. Bake until golden brown, about 40 minutes, brushing with the remaining butter often.


Remove from the oven and serve cut into pieces.