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Home | Main Dishes | Karl Razsch's Sauerkraut Strudel Karl Razsch's Sauerkraut Strudel Notes: Source is : John Poulus, Executive Chef, 320 E. Mason Street, Milwaukee, WI. Ingredients: 1 - 27 ounce can sauerkraut, drained and squeezed dry 1 smoked pork chop, boned, diced 1 C. (4 ounces) shredded Wisconsin Swiss Cheese 8 sheets phyllo dough, thawed 1/2 C. melted butter 1/2 C. dry breadcrumbs Sour Cream Preparation: Combine sauerkraut, meat and cheese. Brush one sheet of dough with butter; sprinkle with 1 tablespoon breadcrumbs. Top with another sheet of dough. Brush with butter; sprinkle with 1 tablespoon crumbs. Repeat layering with two more sheets of dough. Place half of sauerkraut mixture along one short edge of dough; roll up jellyroll style. Repeat with remaining dough and sauerkraut mixture. Brush 10 x 15 -inch jellyroll pan with butter. Bake at 400 degrees for 30 minutes or until golden brown. Cut into slices, garnish with sour cream. Makes 6 servings. Disclaimer: FreebieRecipes.com is not sponsored, endorsed, or affiliated with any recipe source. FreebieRecipes.com disclaims using any copyright or trademark. Our recipes are not exact recipes of their restaurant counterparts. We hope you find each quick and easy recipe to be as similar to the originals as we have. All restaurant names are trademarks of their respective owners. FreebieRecipes.com does not use any actual restaurant recipes. © 2008FreebieRecipes.com - Restaurant recipes that you can make at home!