BRATS****Sausages en Croûte with Caramelized Onions and Crispy Gruyère

By Unblond1

04/01/14 - This was very good, but very rich. Dan loved it.

Ingredients

• 1 puff pastry sheet, thawed according to package instructions and unfolded
• 4 oz. Gruyère cheese, cut into appropriate-sized pieces, each 1/4 inch thick
• 6 bratwurst links, cooked according to Beer-Braised Bratwursts with Onion recipe, each quartered lengthwise, then cut crosswise into thirds (or other sizes of choice)
• 1 egg, lightly beaten with 1 tsp. water
• Cornichons and assorted mustards for serving

Preparation

Step 1

*Lay* the puff pastry sheets so the folded seams are parallel to you. If necessary, lightly roll each sheet so it is 10 inches wide. *Cut* each sheet along the 2 seams to create 3 pieces, then cut each piece crosswise into 10 pieces, each 1 inch wide. (Alternately, cut into whatever size you choose for the sausages.

*To assemble*, place a small amount of caramelized onions along the center of each puff pastry strip. *Place* a piece of cheese toward the bottom of the strip, perpendicular to the strip so the edges of the cheese stick out of the sides. *Place* a piece of sausage on top of the cheese. *Roll* the dough around the sausage and cheese and pinch the seam to seal. *Transfer*, seam side down, to a prepared baking sheet, spacing the sausages en croûte about 1 inch apart on the baking sheets. *Cover* and refrigerate until baking time.

*Preheat* oven to 400°F. *Brush* the tops of the rolls with the egg mixture and *bake* until the cheese is crispy on the edges and the puff pastry is evenly golden brown, about 25 minutes. *Let* cool for 10 minutes.

*Serve* the sausages en croûte with cornichons and mustards alongside.

*NUTRITION:*

* Calories* - 603
* Fat* - 44.7
* Sat Fat* - 19.8
* Carbs* - 23.1
* Fibre* - 1.8
* Protein* - 20.5