Recipe courtesy of Gabriela Rodiles

Brats in a Blanket with Beer Mustard

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 8 servings
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!



  1. Preheat the oven to 350 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
  2. 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.  
  3. 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.
  4. 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.
  5. 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.