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Oktoberfest Crescent Bratwurst Bites Recipe
Ash Tyrrell

Oktoberfest Crescent Bratwurst Bites Recipe

I first made these bratwurst bites for a backyard Oktoberfest party, and they disappeared faster than anything else on the table. Ever since then, I make them for basically every game day, potluck, and fall get-together I host.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 5 bratwurst sausages uncooked — the star of the dish, so pick a good quality bratwurst you actually enjoy eating on its own
  • 1 tablespoon canola oil — helps the bratwurst brown evenly in the skillet without sticking
  • 1 tube crescent roll dough sheet — go for the non-perforated sheet so you get clean even strips instead of odd triangle shapes
  • 1 large egg — whisked with water to create the egg wash that gives the dough its golden shine
  • 1 tablespoon water — thins the egg just enough so it brushes on smoothly without clumping
  • 1 teaspoon poppy seeds — adds a bit of crunch and a classic bakery-style finish on top
  • ½ cup sauerkraut well drained — the tangy backbone of the dipping sauce, so squeeze out as much liquid as you can
  • ½ cup mayonnaise — mellows out the sharpness of the sauerkraut and makes the dip creamy
  • ⅛ teaspoon black pepper — a small touch of warmth that rounds out the dip's flavor
  • ¼ teaspoon smoked paprika — gives the sauce a subtle smoky depth add a bit more if you love that flavor

Method
 

  1. Cut each bratwurst into bite-sized pieces, about an inch long, so you end up with roughly 24 pieces total. Heat the oil in a large skillet over medium-high heat and add the bratwurst pieces. Cook for about 10 minutes, turning occasionally, until they're browned on all sides and cooked through.
  2. Remove the browned bratwurst pieces to a paper towel-lined plate to drain and cool slightly. While they cool, unroll the crescent dough sheet and press the seams together to form one solid rectangle. Slice it in half lengthwise, then into narrow strips so you have one strip per bratwurst piece.
  3. Take one piece of bratwurst and wrap it snugly in a strip of crescent dough, letting the dough spiral around the sausage. Place each wrapped bite seam-side down on a parchment-lined baking sheet, spacing them a little apart so they bake evenly.
  4. Whisk the egg and water together in a small bowl until fully combined. Lightly brush this mixture over each wrapped bite using your pastry brush, then sprinkle poppy seeds evenly across the top of every piece.
  5. Slide the baking sheet into a preheated 375-degree oven and bake for 15 to 17 minutes, or until the dough turns a deep golden brown. Keep an eye on them near the end since ovens can vary quite a bit in how fast they brown.
  6. While the bites bake, stir together the drained sauerkraut, mayonnaise, black pepper, and smoked paprika in a small bowl. Chill the sauce in the fridge until you're ready to serve, which helps all those flavors meld together nicely.

Notes

  • I always squeeze my sauerkraut extremely dry before mixing the dip, since even a little extra liquid waters it down fast.
  • I like to freeze my bratwurst for about 15 minutes before slicing, since it makes cutting clean pieces so much easier.
  • I never skip patting the browned bratwurst dry, because excess grease makes the dough slide right off.
  • I brush my egg wash on lightly instead of soaking the dough, which keeps the bites from sticking to the parchment.
  • I always make extra dipping sauce, because my guests go through it faster than the bites themselves.