Brat-Kraut Strudel

8 oz. sausage (we use fresh bratwurst, but any sausage will work)
1 lb. German sauerkraut 
3 oz. cream cheese, room temperature
2 T parsley
2 T garlic powder
1 T garlic pepper
1/2 t black pepper
1 T German mustardd
2 T bread crumbs
1 egg (beat egg and add a little water for egg wash)
2 sheets puff dough

Drain sauerkraut - or, if American sauerkraut is used, drain and rinse, then squeeze most of liquid out. Mix sauerkraut with the sauerkraut spices. Combine cream cheese, sausage, parsley, mustar, garlic powder, pepper and breadcrumbs, add sauerkraut and mix well. 

Fill puff dough with the mixture. For a full sheet of puff dough use 2 cups of the mixture. For small strudel, cut the puff dough in half and fill with 1 cup of mixture only.

Fold and close the edges tightly so the liquid will stay in the strudel.

Brush with egg wash, place strudel on parchment paper-lined cookie sheet at bake at 400 degrees for 35 to 45 minutes until golden brown and puffy.

This strudel freezes well before being baked.

Gutes Gelingen (Good Success!)