Our family loves a good campout. Whether it is backyard camping with dad and the kids or something truly remote, there’s nothing like the fresh air and conviviality of a campout. Making sure you have great food for your adventure into the great outdoors is almost as important as having the right equipment. If you end up cold, damp or uncomfortable, you can still salvage a good time with the right spread.
Although s’mores and brats with a nice char on them from the campfire are always in my mind’s eye, reality doesn’t always jibe with that vision. Between downpours, drought restrictions and late night arrivals, we can’t always count on a blazing fire for our meals. As such, Johnsonville’s Fully Cooked and Smoked Sausages are invariably included in our campout meal plan. In addition to the great taste, I love knowing that since they are pre-cooked, I don’t have to worry about making sure I’m cooking them all the way to the center. Thirty years later, my aunt is still telling her story about trying to cook chicken kebabs over a campfire only to find the outside blacked and the inside raw. No thanks! With Johnsonville’s Fully Cooked and Smoked Sausages you just need to heat the sausage over the campfire or camp stove to warm it up. There’s no need to be a camping or grilling pro; it’s as safe and easy as making s’mores.
Below is one of my favorite recipes for the first night of a campout. It’s the perfect backyard camping option or anytime you want campout flavors but cooking over the campfire isn’t a great option. I can make it in under half an hour the night before the trip. It gets wrapped up in foil, and we enjoy it after warming it up on the camp stove while we put up the tent or eat it cold. No need to feel sad and deprived with just a handful of trail mix or a protein bar on your first night when you can have something that gives you all the great flavors of a campout. In addition to being a campout favorite, my Bratwurst Strudel is so popular with my family and friends I get regular requests to include it at our tailgate parties too!
- 1 pack Johnsonville Beef Brats
- 1 sheet frozen puff pastry defrosted
- 1/2 cup sauerkraut
- 1/2 pound Gruyere cheese cut into slices
- 3 Tablespoons mayonnaise
- 3 Tablespoons mustard of your choice
Preheat oven to 375
Roll out defrosted puff pastry a bit. Don’t go too thin, just several quick rolls to flatten and thin dough. Your pastry will end up roughly 16×12.
Mix your mayo and mustard and spread on the entire sheet of pastry.
Cut Johnsonville Brats in half lengthwise and place on one-half of pastry leaving 1-2 inch border along each edge. Place Gruyere slices on top.
Sprinkle sauerkraut on top.
Fold pastry in half to create an envelope full of Brats, cheese and sauerkraut.
Fold over and then crimp edges with a fork to keep juices and cheese from oozing out during baking.
Transfer to large sheet of aluminum foil or baking parchment and place on top of a baking sheet. Bake for 30 minutes or until golden brown.
Let cool and enjoy!
For make ahead: After brat strudel cools to room temperature, wrap up in foil and refrigerate overnight. Can be reheated directly in an oven or on a camp stove –just vent the foil so it doesn’t get soggy.
For individual sized pockets: Make individual-sized envelopes of pastry and filling. Reduce cooking time to 15-20 minutes.
Variations: Substitute mayo and mustard for Thousand Island and enjoy a Reuben Strudel!
Experiment with different combos and the whole array of Johnsonville Fully Cooked and Smoked Sausages.
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This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.