Brats in a Blanket
Grilled Brats wrapped up in puff pastry with swiss cheese and sauerkraut and baked until golden.
Servings: 4 servings
Equipment
Ingredients
- 1 package Johnsonville Brats
- 1 sheet frozen puff pastry, defrosted according to package directions
- 6 slices swiss cheese
- 4 teaspoons Dijon mustard
- 1 cup sauerkraut, drained well
- 1 egg
- 1 teaspoon caraway seeds, optional
Instructions
- Grill brats according to package directions. Let cool.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place puff pastry on a lightly floured surface and roll out slightly. When cut in quarters, each piece should be about as long as a bratwurst.
- Cut puff pastry into 4 equal quarters. Place on prepared baking sheet.
- Place 1 1/2 slices Swiss cheese to cover each piece of puff pastry.
- Spread 1 teaspoon of Dijon mustard on top of cheese for each piece of puff pastry.
- Arrange 1/4 cup sauerkraut down the center of each piece and place the bratwursts on top.
- Roll puff pastry around bratwurst and place seam side down.
- Whisk egg with 1 tablespoon water and brush egg mixture across the top of the puff pastry.
- Sprinkle with caraway seeds.
- Place in oven and bake for 20 to 24 minutes, or until golden brown.
- Serve with mustard.
Notes
To make spicy, add a few pinches of crushed red peppers to the sauerkraut.