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Reader recipe: sausage, apple and Stilton strudel

Serves: 6
timePrep time: 35 mins
timeTotal time:
Reader recipe: sausage, apple and Stilton strudel
Recipe photograph by Martin Poole

Reader recipe: sausage, apple and Stilton strudel

Reader Terri won our October recipe writing competition with this delicious sausage recipe. She says: ‘The inspiration for my recipe comes from my love of strudel. I love entertaining and get bored with the same party food so challenge myself to do something different from all my friends. The strudel can be served as a starter or main, sliced up for buffet-type parties, or even made into bite-size treats.’

Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)


  • ½ tbsp oil
  • 1 x 400g pack Taste the Difference Lincolnshire sausages
  • 2 Pink Lady apples
  • 200g Stilton, crumbled
  • ½ x 20g pack sage, leaves shredded
  • 1 x 220g pack filo pastry
  • 100g butter, melted
  • 25g mixed seeds

Step by step

  1. Heat the oil in a frying pan and brown the sausages for 15 minutes, turning regularly to colour all over. Slice into bite-size chunks and set aside to cool slightly while you prepare the other ingredients and preheat the oven to 200°C, fan 180°C, gas 6.
  2. Quarter, core and slice the apples, then combine with the sausages, Stilton, sage and some seasoning in a bowl.
  3. On a clean tea towel, lay out 4 sheets of filo (like 4 window panes rather than in a line), slightly overlapping them and brushing with butter as you go. Layer the remaining sheets on top, continuing to brush with butter as you work.
  4. Heap on the sausage mixture in a log shape, working 10cm in from one of the shorter sides and leaving a gap at either end. Use the tea towel to help roll the strudel into a large sausage shape, tucking in the ends as you roll.
  5. Transfer to a baking tray, then brush with the remaining melted butter and scatter with the mixed seeds.
  6. Bake for 25-30 minutes or until golden brown, crisp and piping hot throughout.

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