This is pigs in a blanket – only the grown-up version, with a touch of German flavor to go with it; which is fitting whenever you add bratwursts to the mix.
More than that, we’ve added plenty of heat with our Mad Dog 357 Naga Morich Pepper Puree, even if we’ve tempered it slightly with a few slices of cheese.
But, what we like best is that you can just grab one of these and eat it with your hands. As soon as the temperature cools, you can bet everyone will just start grabbing from the baking sheet. That’s one good reason to double this batch straight away to serve 8 people instead of 4.
C’mon you know you want one of these for lunch tomorrow too, right?
4 teaspoons Dijon mustard
1 pound Bratwursts, cooked according to package instructions
1 sheet Puff pastry, defrosted
4-8 slices Swiss cheese
1 cup Sauerkraut, drained
1 each Egg, beaten
Preheat your oven to 400F. Line a baking sheet with foil or baking paper and set aside. In a small bowl, combine the Mad Dog 357 Naga Morich Pepper Puree with the mustard and set aside.
Roll out the puff pastry on a floured surface and cut into 4 equal quarters. If necessary, roll quarters a little more so that the long end is as long as the bratwursts.
Spread each quarter of puff pastry with the Mad Dog mustard. Then, divide and place the cheese slices over the puff pastry. Spoon the sauerkraut down the middle, place a cooked bratwurst on top, then roll the puff pastry around its contents and place each one seam-side down on the prepared baking sheet.
Brush the beaten egg over the pastry and place in the oven. Cook for 20-25 minutes, until the pastry is golden.