Brat, veggie, & cheese stuffed butter tastin' grands flaky layers pilsbury biscuit pie! This cooks the sausage and seals in the juices so the sausage stays moist. At Degenhardt's Brat Haus, we serve an extensive menu loaded with classic German dishes prepared using carefully-picked, fresh ingredients and traditional, family recipes. Simple vegan comfort foods that get everyone to eat their veggies.

Ingredients of Brat, veggie, & cheese stuffed butter tastin' grands flaky layers pilsbury biscuit pie!

  1. You need of Bottom & top.
  2. Prepare 2 can of Pilsbury butter tastin' flaky layers biscuits.
  3. You need of The filling, bottom layer.
  4. You need 1 packages of 5 cnt brats any flvr.
  5. You need of The filling, middle layer.
  6. Prepare 2 cup of Any flvr veggie.
  7. Prepare of The filling, top layer.
  8. You need 1 1/2 cup of Each, of 3 different cheeses, any flvr.
  9. Prepare of Toppings, goes on top of the biscuits..
  10. You need 2 each of Eggs.
  11. Prepare 1 tbsp of -or desired amt- heavy whipping cream.
  12. You need 2 dash of -3 caye pepper(or desired amt).
  13. It's 2 tbsp of Butter (or margarine).

Brat, veggie, & cheese stuffed butter tastin' grands flaky layers pilsbury biscuit pie! instructions

  1. Pre-heat oven @ 450°F..
  2. Brown the brats. Then slice in ½ lngthws, then slice those into ½ moon pieces. Set aside..
  3. While brats are cooking, open the 1st can of biscuits & carefully separate each raw biscuit so you end up w 16 cnt instead of 8 cnt..
  4. After you remove the brats from the pan, add the biscuits to the pan (DO NOT REMOVE THE GREASE, it's needed for cooking & browning the biscuit bottoms), pressing them down so that they fit snuggly together (it's ok if they overlap a little)..
  5. (if using frozen veggies, micro them just til they're thawed through, make sure that you drain as much øf the excess liquid off as possible, don't want the inside getting soggy.) Chop up the veggies so they're small-medium pieces..
  6. Spread the meat around (like you would making a pizza), then add the veggies, then add the layers of cheeses, then finally;.
  7. Take apart the other can of biscuits so you hv another 16 & put those on top of the whole thing, being sure to press them down as best as you can, it's ok if they overlap..
  8. For the top, blend together the rest of the ingredients, including the margarine, pour evenly over the top of the whole dish, use a rubber spatula to spread it around & get it into the nooks & crannies..
  9. Do not cover, put in the oven, cook @ current temp for only abt 5-8 then reduce the temp to 350°F & cook for another 12 min, check it like you would a cake, if the knife, skewer, or whatever comes out clean (except for some cheese), then it's done..
  10. Let it rest for abt 5 min b4 cutting, cut into wedges like you would a pie..
  11. Hope you enjoy it as much as I did! Smile! :-).

You'll love these fall-themed Vegan Reuben Brats to extend the fun of summer grilling into the beautiful fall days! A proper brat should be slow roasted over the grill and only placed in the brat bath to keep warm and flavorful until it is time to eat. This is perfect for backyard parties because you can cook up a large. Traditionally, brats are served on semmel hard rolls widely available in places like Sheboygan. Return brats to the hot tub as they finish.

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