Sauerkraut and Sausage Roll-Ups

Makes 2 dozen, enough for 12 servings
Time 1 hr
Sauerkraut and Sausage Roll-Ups

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.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    1 1/2 cupsdrained sauerkraut, squeezed firmly to remove as much liquid as possible
    2 tablespoonswhole grain mustard
    1egg
    1(16-ounce) package frozen puff pastry, thawed but still very cold
    24pork cocktail franks
    2 teaspoonspoppy seeds

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Method

Preheat the oven to 400F.


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

Serving Size

2 bites

Calories

210

Total Fat

14g

Saturated Fat

4g

Cholesterol

25mg

Sodium

470mg

Total Carbohydrate

14g

Dietary Fiber

1g

Total Sugars

2g

Protein

6g

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.