- 3 Zupan’s Farm to Market Beer Brat, casings removed
- 1 cup diced tart-crisp red apple, such as Honeycrisp
- 1 bunch green onions, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- All-purpose flour, for dusting
- 1 14-ounce box Dufour Pastry Kitchens puff pastry
- 1 large egg, beaten
- 1 teaspoon, poppy seeds
Preheat the oven to 400°F.
In a large bowl, mix the loose sausage, apple, green onions, thyme leaves and salt until thoroughly combined.
Gently unwrap and unfold the puff pastry and place it on a work surface lightly dusted with flour. Use a rolling pin to flatten the creases and even out the edges to a relatively even rectangle that measures about 11 by 14 inches. Halve the pastry lengthwise and place a line of the sausage filling down the center of each, dividing it evenly.
Brush the exposed edges of the pastry with some of the beaten egg, fold the edges over the filling, and seal. Cut each roll into 4 smaller rolls for 8 total. Place them seam side down on a large baking sheet lined with parchment paper with space between them. Brush with more of the egg to coat the top and sides of each roll. Cut 3 slits in the top of each and then sprinkle with the poppy seeds.
Bake until the pastry is deep golden brown and the filling is cooked through, 25 to 30 minutes. Serve warm or at room temperature.