Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
Brats in a Blanket with Beer Mustard
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 133
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 528 mg
Brats in a blanket take the classic pigs in a blanket appetizer to the next level for dinner! I used fully cooked brats to make this super easy, but fresh brats are delicious if you have time to cook them ahead. Go crazy with your favorite flavors--I used jalapeño-Cheddar brats here!
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 133
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 528 mg
Ingredients
Directions
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19m
Easy
CLASS
- Preheat the oven to 350 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
- Carefully unroll and separate 8 of the perforated triangles of crescent dough. Starting with the smaller end of each dough triangle, wrap it around a brat and pinch the seams together to totally seal. Place the wrapped brats on the prepared baking sheet.
- Beat the egg in a small bowl. Brush the brats with the egg and sprinkle the poppy and sesame seeds on top. Bake until the dough is golden brown, 20 to 25 minutes.
- To make the beer mustard, add the beer to a small saucepan. Bring to a simmer; simmer over medium heat until reduced by half, about 10 minutes. Add the brown sugar and stir until dissolved, about 1 minute. Add the yellow mustard and Dijon mustard to a small heatproof bowl. Pour in the reduced beer and stir to combine.
- Serve the brats in a blanket with the beer mustard on the side for dipping.
Cook’s Note
To make with fresh brats, heat some oil in a medium skillet over medium-high heat until shimmering. Brown the brats on each side, 2 to 3 minutes. Reduce the heat to low, add 1/2 cup beer or water and simmer until they reach an internal temperature of 160 degrees F, 6 to 8 minutes. Remove to a paper towel-lined plate to dry, then proceed with the recipe.
