Ingredients:
- All-purpose flour, for surface
- 2 sheets puff pastry
- As needed honey Dijon mustard
- 18 Johnsonville fully cooked cheddar brats
- 1 large egg, beaten
- For sprinkling poppy seeds or flaky salt
- For serving mustards, such as brown or whole-grain
Directions:
- Preheat oven to 400 F.
- On a lightly floured work surface, roll each pastry sheet out to a 12-by-12-inch sheet. Cut sheet into nine equal 4-inch squares.
- Brush each square with Dijon mustard, center a brat at one end, lightly brush the lower half of each square with mustard, roll sausage in pastry and press seams to seal.
- Brush tops with egg and then sprinkle with poppy seeds or flaky salt. Cut each sausage at an angle into thirds. Place 1 inch apart on parchment-lined baking sheets.
- Bake until the pastry is puffed and golden brown, about 25 minutes. Serve warm with different mustards.
