Brat and Kraut Strudel

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The classic combo returns for a new Johnsonville twist! This savory strudel has all makings of an epic taste experience: Johnsonville brats, sauerkraut and onions provide the base for this delicious meat pastry. Sour cream and a blend of herbs and spices provide even more goodness to this meal. Top it off with cheese, poppy seeds and sesame seeds, and you’ve got a great meal for any occasion.

  • Servings: 10
  • Cook: 30 minutes

Brat and Kraut Strudel

What you need

  • 1package
    (19 ounce) JOHNSONVILLE® Beer 'n Bratwurst
  • 2tablespoons
    unsalted butter
  • 1medium
    yellow onion, sliced
  • 1can
    (14 ounce) sauerkraut, drained
  • 1/2cup
    sour cream
  • 1/2teaspoon
    dill weed
  • 1/2teaspoon
    garlic, minced
  • 1/2teaspoon
    caraway seed
  • salt
  • black pepper, freshly ground
  • 2sheets
    frozen puff pastry, thawed
  • 2cups
    Muenster cheese, shredded
  • 2tablespoons
    poppy seeds
  • 2tablespoons
    sesame seeds

Preparation

  • 1
    Preheat oven to 450°F.
  • 2
    Prepare the links according to package instructions. Cool slightly, and then cut into half-moon slices.
  • 3
    In a large sauté pan, melt butter over medium heat. Add the onion and sauté until caramelized, 8 to 10 minutes. Add the sausage and sauerkraut heat through.
  • 4
    In a small bowl, combine the sour cream, garlic, dill and caraway. Season to taste with salt and pepper.
  • 5
    Line two baking sheets with parchment paper or silicone non-stick baking pads. Unfold one sheet of puff pastry on each baking sheet.
  • 6
    Spread the sour-cream mixture over each pastry sheet to within 1/2 inch of the edge. Spoon the sausage mixture down the center of each pastry sheet.
  • 7
    Top with cheese. Lightly brush the edges with water. Fold the long pastry side of each sheet over the filling and pinch the ends together to seal.
  • 8
    With a sharp knife, pierce the strudels to create steam vents. Brush the tops of the strudels with water. Sprinkle with the poppy and sesame seeds.
  • 9
    Bake for 30-35 minutes, until golden brown. Let stand 10 minutes before slicing.

Brat and Kraut Strudel