Spiral Brats & Sauerkraut with Mustard-Maple Dipping Sauce & Erdinger Weissbier

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

This beer’s thirst-quenching acidity and ample effervescence refreshes the palate after each bite of salty, rich sausage, while its bready centre amps up the pastry’s sweetness. Erdinger’s clean acidity will echo tangy sauerkraut, while the mustard brings sweet heat to the party.


5 bratwurst sausages, about ¼ lb (90 g) each
1 cup (250 mL) sauerkraut, drained well
1 large egg
1 tbsp (15 mL) water
1 pkg (450 g) frozen pre-rolled puff pastry (2 sheets), thawed, then refrigerated
1 tbsp (15 mL) caraway seeds



1 cup (250 mL) sour cream
2 tbsp (30 mL) grainy mustard
1 tbsp (15 mL) maple syrup
½ tsp (2 mL) salt


  1. Preheat oven to 400°F (200°C).
  2. Remove sausage meat from casings and discard casings.
  3. Place a skillet over medium-high heat. Once skillet is hot, add sausage meat and cook for 12 minutes, using a wooden spoon to break up meat. Drain off any excess oil. Add sauerkraut and stir to combine. Cook for an additional 5 minutes. Remove from heat and refrigerate for 10 minutes to cool slightly.
  4. Meanwhile, crack egg into a small bowl and whisk in water.
  5. Place 1 sheet of pastry onto your work surface. Top with 1½ cups (375 mL) of cooled sausage mixture, distributing evenly over entire surface of pastry. Roll pastry away from you into a tight roll. Repeat with remaining pastry and sausage mixture. Place rolls on a baking sheet and refrigerate for 20 minutes.
  6. Brush outside of each roll with egg wash and sprinkle with caraway seeds. Slice rolls into ½-inch (1.5 cm) pieces, and place them cut-side down on a parchment-lined baking sheet. Bake until lightly browned, about 20 minutes.
  7. 7. Meanwhile, whisk together all ingredients for Mustard-Maple Dipping Sauce in a bowl. Remove spirals from oven and serve warm with sauce.
Makes 30


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