Father’s Day Spicy Sausage & Sauerkraut in Puff Pastry

Father’s Day Spicy Sausage & Sauerkraut in Puff Pastry
  • Prep Time: 15
  • Total Time: 35
  • Servings: 6

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About this Recipe

All the delicious flavours of Oktoberfest wrapped up in a flaky pastry. Serve as an entrée for dad.


1 Jalapeno Chicken Sausages, sliced into rounds
4 tbsp (60 mL) of Mustard
1 Pkg (300 g) of cooked Sausage of your choice, cut into ½ inch (1 cm) slice
1 cup (250 mL) Sauerkraut, drained
1 cup (250 mL) Grated Gruyere cheese
1 Egg
2 tbsp (30 mL) Water


PREHEAT oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

DIVIDE puff pastry into 2 halves. On a lightly floured surface roll each half into a 10 X 14 inch (25 X 35 cm) rectangle. Place each pastry on a parchment lined baking tray.

SPREAD mustard over pastry leaving a 1 inch (2.5 cm) border. Place sausage slices over mustard on one half of the longer side of each pastry. Sprinkle with sauerkraut and cheese. Beat together egg and water in a small bowl. Brush edges of each pastry with egg wash and fold pastry over to form a 5 X 14 inch (12 X 35 cm) rectangular. Lightly press edges to seal. Brush filled pastry with egg wash.

BAKE in preheated oven for 15-20 minutes or until golden brown. Slice into portions and serve immediately.


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