Bratwurst Kolaches & Smoky Mustard Sauce

While bratwurst sears, adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce.

Roughly chop dill. Quarter lemon. Trim and thinly slice cucumbers into rounds. Halve, peel, and thinly slice shallot. 

In a large bowl, combine sour cream, yogurt, dill, half the mayonnaise, juice from half the lemon (juice from whole lemon for 4 servings), salt, and pepper.

Add cucumbers and shallot; toss to combine. Refrigerate until ready to use in Step 6.

On a clean work surface, using a rolling pin, roll crescent roll dough ⅛ inch thick, pinching diagonal seams together and rolling over them to seal.

Cut dough into three rectangles (six rectangles for 4 servings), short sides facing you.

Pat bratwurst dry with paper towels. Place a bratwurst horizontally in center of each dough rectangle. Carefully fold top and bottom edges of dough over bratwurst, leaving ends open. Lightly brush seam sides with oil.

Place kolaches, seam sides down, on a baking sheet at least 2 inches apart.

Bake on middle rack until bratwurst is cooked through and pastry is golden brown, 15-18 minutes.

While kolaches bake, in a small bowl, combine smoky mustard, remaining mayonnaise, and as much hot sauce as you like. Taste and season with salt and pepper.

Once kolaches are done, add mixed greens to bowl with veggies in dill dressing; toss to combine.