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Festival Foods

The Shebeergan Reuben Roll
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As the song says, this is the most wonderful time of the year.  The season’s first snowfalls turn the Wisconsin landscape into a beautiful blanket of soft white, brisk temperatures turn cheeks a rosy hue, and nothing’s sweeter than a mug of hot chocolate by the fireplace at the end of the day.  Of course, by February all we’ll be able to think about is shoveling the driveway yet again, making sure we don’t crack our skulls on icy sidewalks, and cursing the gray, slushy streets.  So, it’s best to enjoy December while it’s here, with all its twinkling lights and sugar plum dreams. One great way to enjoy the season is by attending as many holiday parties as possible. Break out your ugly sweaters, candy cane socks, and musical ties and get festive!  Of course, for every party you attend you’ll have to bring something – a dessert, a bottle of wine, a fruitcake – but this year why not bring an easy-to-make appetizer sure to please all who hail from our great state of Wisconsin?  The Shebeergan Reuben Roll. The Shebeergan Reuben Roll is a play on the time-honored favorite known as Pigs-in-a-Blanket.  Only this version uses Beer Brats from Gilbert’s Craft Sausages, and packs in sauerkraut, Swiss cheese, and Thousand Island dressing.  I can tell you from personal experience that these do not last long at a party. Check out the recipe below, and for even more fun recipes you can make this holiday season head over to www.gilbertssausages.com/recipes. Preparation

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.
  2. Lay out puff pastry lengthwise on a lightly floured surface.  Cut in half lengthwise and then into thirds, for a total of 6 pieces.
  3. Spread each piece of puff pastry with 1 teaspoon of Thousand Island or Russian dressing, leaving a one inch border at the top.  Place one slice Swiss cheese over the dressing.  Divide sauerkraut evenly among cheese.
  4. Place one Shebeergan Beer Brat at the bottom of each puff pastry piece.  Roll up tightly, pinching the ends to seal.  Place seam-side down on the baking sheet.
  5. Cut a few small slits in the top of each roll to allow steam to escape.  Brush each roll with egg wash.  Optional: roll in sesame seeds.
  6. Bake rolls for 15 - 20 minutes, or until golden brown.
  7. Cool for about 10 minutes and slice each roll on the bias into three or four pieces, roughly two inches wide.
  8. Serve with additional dressing for dipping.
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