Brats in a Blanket with Beer Mustard
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 133
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 23
- Sodium
- 528
- Total: 35 min
- Active: 20 min
Ingredients
Nonstick cooking spray, for the baking sheet
One 8-ounce tube refrigerated crescent rolls
8 fully cooked brats, such as jalapeño-Cheddar-flavored
1 large egg
1/2 teaspoon poppy seeds
1/4 teaspoon sesame seeds
1/2 cup IPA beer
2 tablespoons brown sugar
1/2 cup yellow mustard
2 tablespoons coarse-ground Dijon mustard
Directions
- 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.