Puff Pastry Bratwurst with Curry Ketchup

This is a recipe I only stumbled upon recently and when I realized what it was, I couldn’t believe I hadn’t been doing this sooner. It’s super simple – just partially fried brats folded or rolled into puff pastry dough. My husband says that puff pastry bratwurst is like a grown up version of pigs in a blanket. For me, it’s a grown up version of my favourite early 20’s food (you know, those food combos you make when you’re first starting to cook for yourself) that was crescent roll wrapped hot dogs baked in the oven. Okay, okay, I’d admit it. I still make this sometimes when I’m in serious need of a comfort food binge night.

I work with puff pastry a fair amount as I love, love, love to make (and devour) savoury meat pies. I always have a carton of frozen puff pastry sheets in my freezer ready to go whenever I feel the urge. I’m excited to have another use for these puff pastries which is equally as good and far quicker than making small pies. 

The German name for this dish is Bratwurst im Blätterteig (or Blätterteigmantel), which just means “bratwurst in puff pastry”. I’ve also seen this referred to as Bratwurst im Schlafrock, which basically means the same thing – bratwurst in puff pastry, or also, sausage rolls. The Schlafrock just refers for the method of tucking food into a puff pastry pocket, like a turnover.  

Sometimes I translates things literally in my head, which can be far funnier. The other meaning of Schlafrock is “dressing gown” or “house coat”, so we get “bratwurst in a house coat”. I bet you’re picturing that right now, too. Hee hee!

Okay, back to serious cooking business and seriously good food.

Puff Pastry Bratwurst with Curry Ketchup

(Bratwurst im Blätterteig mit Curry Ketchup)

Ingredients:

• 1 sheet of Frozen Puff Pastry
• 4 Bratwursts
• 1 tablespoon of Curry Ketchup
• 1 Egg
• 1 tablespoon of Water 
• White and/or Black Sesame Seeds (optional)

While I’m using curry ketchup here, this recipe traditionally calls for a spicy German mustard, like Lowensenf Extra Hot, which is my husband’s favourite. I just prefer curry ketchup to most anything. It also works great with a German sweet mustard, like Händlmaier’s Sweet Bavarian Mustard. 

Though, maybe don’t listen to me as I don’t seem to use my condiments correctly (I put barbecue sauce on mac and cheese). I get the feeling that most Bavarians wouldn’t dream of using sweet mustard for anything other than Weisswurst. 

Or, if you’re like my Dad, who doesn’t like any condiments, you can definitely make it plain.

So, shall we get started?

First things first – let the puff pastry sheet thaw per the package directions. It usually doesn’t take all that long – maybe about 1.5 hours in my kitchen.

When the puff pastry is mostly thawed, preheat a deep frying pan or cast iron skillet on medium/medium high. Drizzle in a little olive oil and fry up the brats on until they have that nice, dark brown line down the sides. We want lots of sizzle! 

This is different from my normal pan frying bratwurst method as we’re only looking to get a nice sear on the skins and not worry about whether or not the bratwursts are cooked all the way through. The oven will do the rest of the work. 

Take the bratwurst out of the pan and set aside to cool off on a paper towel lined place to soak up a little of the fat until they can be handled easily.

Remove the thawed puff pastry from the packaging and cut the sheet into four even squares on a flat surface. Begin to gently roll out the squares on a lightly floured surface. I don’t have an exact measurements for this as we’re just looking to make sure there’s enough overlap on all sides of the bratwurst. With different bratwurst sizes out there, it’s whatever works for yours.

(I really should have taken note how the colour value of the puff pastry and my counter top are virtually the same!)

Brush a little curry ketchup on each puff pastry square and place a bratwurst in the middle. 

Fold over both left and right sides of the puff pastry over the bratwurst and press together the ends. Alternately, you also just roll up the brats and press the ends.

Place the puff pastry bratwurst pockets onto a baking sheet lined with parchment paper. I put a little cooking spray on the baking sheet first to act as an “adhesive” for the parchment paper.

For the finishing touches, we make an egg wash. Whisk together one egg and one tablespoon of water (you can use milk, if your prefer) in a small bowl until it’s pale yellow and a little frothy. 

Brush the egg wash onto each puff pastry bratwurst with a natural bristle pastry brush. You know, the ones with the wooden handles. Those really do work the best. 

Yes, you do end up with leftover egg wash. There isn’t much of a way around this. We just add it to our dogs’ dinners in the evening, which they love!

Lastly, sprinkle the egg-washed puff pastry bratwurst (this is getting to be a long name here) with sesame seeds. I use a combination of both white and black ones since they’re always in my spice cabinet for those meat pies I mentioned earlier. 

I didn’t think about it until now but I bet poppy seeds would be an equally good option! If you try it, let me know.

Bake these four puff pastry pockets in a preheated oven at 430 degrees for 20 minutes. 

We love to eat this with a fresh, green salad. Oh, but warm potato salad works great with this too. Why not try out my German potato salad recipe?

There you have it! I really hope you enjoy these puff pastry bratwurst with curry ketchup (or mustard, if you go that route) as much as we do.

As always, 

und Alles Liebe,
Diony

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Puff Pastry Bratwurst with Curry Ketchup

A quick and easy puff pastry pocket that's like a grown up version of pigs in a blanket. Delicious and visually impressive enough to serve at a dinner party or family holiday.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Author The Kitchen Maus

Ingredients

• 1 sheet of Frozen Puff Pastry
• 4 Bratwursts
• 1 tablespoon of Curry Ketchup
• 1 Egg
• 1 tablespoon of Water
• White and/or Black Sesame Seeds optional

Instructions

1. Thaw the puff pastry sheet in advance. Cut into 4 even squares and roll out per package directions to fit bratwursts.
2. Fry the bratwursts in oil on medium high to get a nice, brown sear on the sides but don't worry about cooking all the way through. Set aside to cool.
3. Brush curry ketchup on each puff pastry square and place a bratwurst in the middle. Fold over both sides on top of bratwurst and press together both ends. Gently transfer puff pastry pockets to a baking sheet lined with parchment paper. A little cooking spray on the sheet helps the parchment paper stay put.
4. Whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush onto puff pastry tops with a natural hair pastry brush. Sprinkle with white and/or black sesame seeds, if using.
5. Bake in a preheated oven at 430 degrees for 20 minutes.
6. Enjoy!

Recipe Notes

Try it with spicy or sweet German mustard instead of curry ketchup for a more traditional taste.

Adapted from Das Franken Kochbuch

Some more Bratwurst recipes for you!

Pan Friend Bratwurst

Homemade Currywurst

Disclosure: The Kitchen Maus may be compensated in exchange for your clicking on links posted within this page. It’s always for products we don’t use personally.