German-Style Pigs in a Blanket are made from bratwurst, sauerkraut, and mustard all wrapped in puff pastry. I can’t think of a more delicious way to celebrate Ockoberfest!
Pigs in a Blanket are foods loved by both adults and kids. This version is more geared towards adults and goes great with a cold beer.
This is an American-style Pig in a Blanket with German flavors. If I’m not mistaken, Pigs in a Blanket in Germany are stuffed cabbage rolls.
These German-Style Pigs in a Blanket are perfect as an appetizer or game day treat and only require 5 or 6 ingredients. I love the buttery crunch of puff pastry but you could use crescent roll dough instead.
You’ll thaw the puff pastry dough and roll it out some and then cut it into strips that are just the right size for wrapping around your pieces of bratwurst.
Place a little well-drained sauerkraut and some mustard on each piece of puff pastry. Top it with a piece of bratwurst and roll it up, sealing the edge with egg wash. Brush the tops with egg and sprinkle with poppy seeds or caraway seeds.
Place them in the refrigerator for 15 minutes while you preheat the oven to 400 degrees. Bake them for about 25 minutes and serve with extra mustard. You can leave them hanging out in the refrigerator for longer than 15 minutes before baking them. Just be sure to cover them with plastic wrap so they don’t dry out.
More German-Style Recipes
- German Pork Cutlets
- Homemade Spaetzle
- Bratwurst Mac and Cheese
German-Style Pigs in a Blanket
German-Style Pigs in a Blanket are made from bratwurst, sauerkraut, and mustard all wrapped in puff pastry. I can't think of a more delicious way to celebrate Ockoberfest!
- 6 fully cooked bratwurst
- 1 box puff pastry
- 1/3 cup spicy or dijon mustard
- 1 can sauerkraut, (drained well)
- 1 large egg mixed with 1 tablespoon water
- poppy seeds or caraway seeds
Cut bratwurst in half lengthwise and then cut each piece in thirds. Each bratwurst will yield 6 pieces.
Cook them in a nonstick pan over medium-high heat until browned. Let cool.
Thaw puff pastry according to package directions. Roll each piece into a 9×12-inch rectangle.
Using a pizza cutter, cut each piece into 8 strips that are 1 1/2-inch wide. Cut each strip into 2 shorter pieces.
Spread about 1/2 teaspoon of mustard on each puff pastry piece.
Place about 2 teaspoons of sauerkraut on each puff pastry piece. Top with a piece of bratwurst.
Coat one narrow end of each puff pastry piece with egg wash. Roll puff pastry up and around sausage. The egg wash will help seal the puff pastry so that it does not pull apart as it bakes.
Brush with egg wash and sprinkle with poppy seeds or caraway seeds.
Place seam side down on a parchment paper-lined baking sheet. Place in refrigerator for 15 minutes.
Preheat oven to 400 degrees.
Bake for about 25 minutes, or untl golden.
Serve with extra mustard.
Note- You will have 4 extra pieces of bratwurst.
Recipe adapted from Epicurious.
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