Brat and Kraut Strudel
Submitted by: The Kitchen at Johnsonville Sausage
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
- 1 package (19 ounces) JOHNSONVILLE® Beer 'n Bratwurst
- 2 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 1 can (14 ounce) sauerkraut, drained
- 1/2 cup sour cream
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon caraway seeds
- black pepper, freshly ground
- 2 sheets frozen puff pastry, thawed
- 2 cups Muenster cheese, shredded
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 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 Spray two baking sheets with non-stick spray. 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 to 35 minutes, until golden brown. Let stand 10 minutes before slicing.
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