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Brats Recipe

Bratwurst & Cabbage Pockets

Submitted by: The Kitchen at Johnsonville Sausage

A lunchtime favorite!

Cost per serving: $1.23
Bratwurst & Cabbage Pockets Ingredients
  • 10 Johnsonville® Brats, casings removed
  • 3 lbs. green cabbage, 1/4" sliced and cooked
  • 1 1/4 lb. onion, sliced and cooked
  • 3 Tbsp. black pepper
  • 2 Tbsp. salt
  • 2 loaves (1 lb. each) frozen white bread dough, thawed and proofed
Bratwurst & Cabbage Pockets Directions

Place sausage in skillet and cook until heated through. Drain. Combine cooked bratwurst, cabbage, onion and seasoning and blend well. Roll bread dough until it is 36 inches long and 8 inches wide. Place 1/2 cup of filling every 6 inches. Brush water on edges of dough and in between filling to help with sealing of product. Pull dough over the top of filling and crimp down edges with a fork and cut apart. Product should be in the shape of a half moon. Bake at 350ºF for 12-15 minutes or until golden brown.

Suggestion; Make sure filling does not get in pinched edges as the product will break open at seams during baking. Recipe re-heats well in microwave.


Yield: 12 servings
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