Octoberfest Beer Brats Wrapped in Puff Pastry with Mustard Dipping Sauce

Ingredients

  • 1 package frozen puff pastry, thawed
  • 1 package Niman Ranch Fat Tire beer brats
  • 1 egg, slightly beaten with 1 teaspoon of water
  • 4 tablespoons sesame seeds
  • 4 tablespoons Dijon or grainy mustard
  • 1/3 cup sour cream

Cooking Instructions

  1. Preheat oven to 400 degrees.
  2. Place thawed puff pastry on lightly floured counter and cut into long triangle shapes, angling from top to bottom, utilizing the full length of the sheet
  3. Place sausage at the wide end of pastry and roll tightly until tip or narrowest end is on top.
  4. Brush pastry with egg mixture and press down tip so it stays in place.
  5. Repeat until all sausages are rolled with puff pastry and are coated with egg mixture.
  6. Place all sausages onto a parchment-lined baking sheet.
  7. Sprinkle each one with sesame seeds and place in preheated oven.
  8. Bake for 20-25 minutes or until golden brown.
  9. Meanwhile, mix mustard and sour cream together.
  10. Serve sausages warm, accompanied with mustard dipping sauce.

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