Easy Oktoberfest Crescent Wrapped Bratwurst Bites with Sauerkraut Dipping Sauce are just the thing to serve during an autumn party or gathering. They’re also super simple to make and everybody loves them! Make some today!
My family (well, me really) goes crazy for all things German when fall arrives, and the leaves start to change. This simple recipe for Crescent Wrapped Bratwurst Bites combines flavorful cooked German bratwurst which is then wrapped in store-bought crescent rolls, and baked again until browned. The easy creamy sauerkraut dipping sauce is the perfect accompaniment to these tasty little Oktoberfest appetizer bites.
I’ve said it before, and I’m sure I’ll say again, store-bought tubed crescent rolls are one of my favorite grocery store convenient items! I love to keep them on hand in my refrigerator on a pretty consistent basis. Especially during the holiday season, because you can never go wrong serving an appetizer where crescent rolls are part of the equation. At least not in my opinion.
If you’re not a fan of sauerkraut you can still make the crescent wrapped bratwurst bites and then dip them in something else. Maybe some whole grain German mustard mixed with a little honey. Or what about a prepared onion dip? Or a beer cheese dip would be extra delicious.
Here’s a particularly amazing beer cheese dip recipe from Cook the Story that I think would make a tasty dip for these crescent wrapped bratwurst bites. So much so that I think I’m going to make the beer cheese dip the next time I make these bites because now I’m craving beer cheese dip! LOL
But, back to the creamy sauerkraut dip. Since my husband isn’t the biggest fan of sauerkraut (but I still am), I decided to cut the bitterness of the kraut with a bit of mayonnaise and a touch of smoked paprika. The result is creamy, slightly tangy, slightly smoky, and utterly scrumptious!
The grocery list for making Crescent Wrapped Bratwurst Bites is short and sweet. You’ll need 1 package (5 each) bratwurst, 1 tube crescent rolls (I used the non-perforated sheets), one egg, poppy seeds, sauerkraut, mayonnaise, black pepper, and smoked paprika.
The tools and equipment you’ll need is one large skillet, a baking sheet, parchment paper (optional), small bowls, pastry brush (optional), spoons and a pizza wheel or knife.
Now that you know what you need, lets begin making these crescent wrapped bratwurst bites with sauerkraut dipping sauce. I’ll walk you through it.
Cut each bratwurst into ½” pieces. Brown the brats in the oil over medium/high heat on all sides, turning occasionally.
Remove the cooked brats from the skillet and pat dry with a paper towel. Allow to cool. Unroll the crescent dough and pat into a fairly uniform rectangle. Use a knife or pizza wheel to cut the crescent dough in half width-wise, and then in ½” strips, lengthwise so you’ll have 24 pieces total.
Roll up each cooked bratwurst in the crescent dough strips and lay each rolled brat, seam side down on a baking sheet that has been sprayed with baking spray, or lined with parchment paper.
Brush each brat bite with a tiny bit of egg wash (1 egg mixed with 1 tablespoon of water) and sprinkle each bite with poppy seeds. Bake in a preheated 375 degree oven for 15-17 minutes, or until they’re golden brown.
Meanwhile, mix ½ cup prepared mayonnaise with ½ cup drained sauerkraut, pepper, and ¼ teaspoon smoked paprika. Chill until ready to serve. Serve the crescent wrapped bratwurst bites warm, or at room temperature, with the chilled sauerkraut dipping sauce. Enjoy!
THE HOW-TO VIDEO FOR MAKING CRESCENT WRAPPED BRATWURST BITES IS COMING SOON. STAY HUNGRY MY FRIENDS!
Still hungry for more German inspired Oktoberfest recipes? I just so happen to have a few I know you’ll love. Please click on the following titles to be taken to my recipes for…
See? I told you I love Oktoberfest! 🙂
And now without further ado, below is the printable recipe card for these Crescent Wrapped Bratwurst Bites. Should you have any questions or comments on this recipe, or any others, please don’t hesitate to contact me directly, or leave me a comment in the comment section. I’d love to hear from you, and will answer any questions you may have as soon as possible.
- 1 package 5 each bratwurst
- 1 tablespoon canola oil
- 1 tube non-perforated crescent roll sheet
- 1 egg
- 1 tablespoon water
- 1 teaspoon poppy seeds
- ½ cup sauerkraut drained if needed
- ½ cup mayonnaise
- pinch black pepper
- ¼ teaspoon smoked paprika
Preheat oven to 375 degrees.
Cut the uncooked bratwurst into ½" 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.
Tools and equipment:
parchment paper (optional)
cutting board and chef's knife
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Until we eat again, I hope you have a delicious day!