Kell-Basa in a Blanket

Michael Symon
Servings: 4 to 6
30 to 60 min

Michael puts a spin on a classic pig in a blanket!

  • Ingredients
  • step-by-step directions
Kell-Basa in a Blanket
  • 1 sheet puff pastry
  • 1/2 cup sauerkraut (drained)
  • 1 pound smoked kielbasa (about 1 1/2-inches in diameter, cut into 2, 11-inch pieces)
  • 1 egg (beaten with 1 teaspoon water)
  • 2 teaspoons caraway seeds
  • 1 jar hot German mustard (to serve)
  • Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll out pastry to 11 inch x 11 inch square. Cut in half to make 2, 5 1/2 inch x 11 inch strips.
  • Using a clean kitchen towel, squeeze out excess moisture from sauerkraut.
  • Add 1/4 cup sauerkraut to each strip of pastry, spreading it evenly down the center. Top each with a piece of kielbasa. Tightly roll the pastry around the filling, crimping the seam and tucking in the ends. Place stuffed pastries, seam-side-down, on the prepared sheet tray. Brush the two logs with egg wash and evenly sprinkle with caraway seeds. Bake, uncovered, for about 35 minutes, until golden brown and crisp and the puff pastry is cooked through. Remove from the oven and let cool for 5 minutes.
  • Using a serrated knife, slice in to 1-inch pieces. Transfer to serving platter and serve with hot German mustard.
  • Tip: If you can only find thicker kielbasa, cut the sausage link lengthwise into quarters.
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