INGREDIENTS:

• 1 Pack of Lottie’s Bratwurst
• 1 sheet puff pastry, thawed
• 1 cup sauerkraut, well-drained (we like Cleveland Kitchen brand)!
• 1 cup shredded Grueyer cheese (or Alpine blend)
• 2-3 tablespoons whole grain, stone ground or dijon mustard
• 1 egg (for egg wash)
• 1 tablespoon water
• Salt and pepper to taste

DIRECTIONS:

• Preheat your oven to 375°F and line a baking sheet with parchment paper.
• Slice bratwurst into fourths, cutting lengthwise.
• On a lightly floured surface, roll out the puff pastry into a rectangle approximately 12x14 inches.
• Spread the mustard evenly over the puff pastry, leaving a 1-inch border around all edges.
• Layer the sauerkraut over the mustard, making sure it's well-drained to prevent soggy pastry. 
• Add the shredded cheese. 
• Arrange the sliced bratwurst evenly over the sauerkraut and cheese.
• Starting from the long edge, carefully roll the pastry into a tight log, like making a jelly roll. Seal the edge with a little water.
• Mix the egg with 1 teaspoon of water to make an egg wash. Brush the entire roll with egg wash. 
• Slice the brat roll into one inch pieces and place seam-side down on the prepared baking sheet. 
• Bake for ~20 minutes, or until the pastry is golden brown and puffed.
• Let rest for 5 minutes before slicing and serving.