Best Bratwurst And Sauerkraut Pretzel Bites Recipes

BRAT AND SAUERKRAUT-FILLED PRETZELS

Steps:

• Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
• In small bowl, mix bratwurst and sauerkraut; set aside. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
• Spoon about 1/4 cup of the bratwurst mixture onto long edge of each dough strip. Stretch dough over bratwurst filling; brush edges with water, and pinch to seal. Pick up ends of filled dough and stretch to make 24-inch rope.
• To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.
• In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
• Place pretzels on cookie sheet; sprinkle with caraway seed. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with mustard.

BRATWURST APPETIZER BITES WITH SAUERKRAUT DIPPING SAUCE

Steps:

• Preheat oven to 375-degrees.
• Cut the uncooked bratwurst into 1" pieces to make 24 pieces.
• In a large skillet, brown the bratwurst pieces (on medium/high heat) in the oil until browned and cooked through, turning occasionally (approximately 10 minutes).
• Remove the cooked bratwurst to a paper towel to drain and cool.
• Pop and unroll the crescent sheet. Slice the sheet in half lengthwise and then slice into ½" strips to equal 24 - 6" strips.
• Wrap each cooked bratwurst piece in one of the 6" crescent strips.
• Place each wrapped bratwurst onto a parchment lined baking sheet.
• In a small bowl, whisk together the egg and water.
• Brush each crescent wrapped bratwurst with a bit of the egg wash, being careful not to saturate the bites as this will make them stick to the tray.
• Sprinkle each bratwurst bite with poppy seeds.
• Bake in a preheated oven for 15-17 minutes, or until the crescent rolls are golden brown.
• Meanwhile, in a small bowl, mix together the sauerkraut, mayonnaise, pepper, and smoked paprika. Keep cold until ready to serve.
• Serve the bratwurst bites warm (or at room temperature), along with the chilled sauerkraut sauce.

BRATS WITH SAUERKRAUT

Steps:

• Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

PRETZEL BRATWURST BITES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil.
• Stir together water and baking soda in a large saucepan. Bring to a boil.
• Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end.
• Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst.
• Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.