If you’re having company over you might need to double up on this recipe because just one brat is never enough. Flaky buttery puff pastry wrapped around a juicy bratwurst sausages with a sprinkle of tangy celery relish.
4 bratwurst sausage, fully cooked
1 box frozen puff pastry, thawed
2 cups celery diced 1/8 inch thick
1 garlic clove chopped
2 tablespoon dice shallots
2 sprigs of dill
1/2 teaspoon salt
1/2 cup white vinegar
3 tablespoons sugar
1/4 teaspoon mustard seeds
1/4 teaspoon coriander seeds
1/2 cup hot water
whole grain mustard
flour for dusting
1 egg, beaten
Combine vinegar, sugar, mustard seeds, coriander seeds, salt and hot water in mason jar or any heatproof jar. When sugar and salt dissolve add celery, garlic, dill and shallots. Let cool for 30 minutes then refrigerate overnight.
Preheat oven according to the directions on the pastry package. On a clean surface lightly floured surface roll out puff pastry. Cut into strips about 1 inch shorter than the length of you bratwurst and wide enough to wrap around one time. Repeat with all 4 bratwurst. Place bratwurst on baking sheet and brush with egg mixture. Transfer baking sheet to oven and bake until golden brown. Serve with celery relish and whole grain mustard.