Brat and Kraut Strudel

5 of 5 Average Rating (1 total reviews)
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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

  • 1 package
  • 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
  • salt
  • black pepper, freshly ground
  • 2 sheets
    frozen puff pastry, thawed
  • 2 cups
    Muenster cheese, shredded
  • 2 tablespoons
    poppy seeds
  • 2 tablespoons
    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
    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.

5 of 5 Average Rating (1 total reviews)
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Yummy!

by prhz 1 year ago
Served this at a Packer house party pot luck with friends. It was the first thing everyone grabbed for and was delicious.
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Comment by Trevor 8 months ago
Made this for dinner a few nights ago. I actually used the precooked Johnson ville stadium brats to cut down on prep time. Turned out amazing. My wife who isn't even huge in to German style food loved it. Going to try to make a bite sized version for a Oktoberfest party coming up.
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