Sauerkraut and Sausage Roll-Ups

Sauerkraut and Sausage Roll-Ups

Makes 2 dozen, enough for 12 servings
Loaded with tangy sauerkraut and whole grain mustard, these Oktoberfest-worthy snacks are ideal for a party. The trick to working with puff pastry is keeping it cold, so if at any point it becomes too difficult to roll, simply chill it again for 20 minutes or so.
  • 1 1/2 cup drained sauerkraut, squeezed firmly to remove as much liquid as possible
  • 2 tablespoons whole grain mustard
  • 1 egg
  • 1 (16-ounce) package frozen puff pastry, thawed but still very cold
  • 24 pork cocktail franks
  • 2 teaspoons poppy seeds
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Preheat the oven to 400°F. In a medium bowl, combine sauerkraut with mustard. In a small bowl, beat egg with 1 tablespoon water to make an egg wash. 

Halve pastry, refrigerating one half until ready to use. Cut remaining half into 12 long triangles. Working with one piece at a time, spoon about 1 tablespoon sauerkraut onto the wide end of the triangle, top with a frank and snugly roll up, sealing with a dab of egg wash. Transfer to a parchment-paper-lined baking sheet and repeat with remaining pastry. 

Brush tops with egg wash, sprinkle with poppy seeds and bake until puffed and deep golden-brown, about 30 minutes. Let cool for 10 minutes and serve.
Nutritional Info: 
Per Serving: Serving size: 2 bites, 210 calories (120 from fat), 14g total fat, 4g saturated fat, 25mg cholesterol, 470mg sodium, 14g carbohydrates, (1 g dietary fiber, 2g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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