Crescent-Wrapped Bratwurst Bites with Sauerkraut Dip

4.42 from 55 votes

Savory bratwurst wrapped in flaky crescent dough and baked until golden, then served with a creamy sauerkraut and smoked paprika dipping sauce.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, savory appetizer

Cuisine: German Inspired

Keyword: Brat Bites, bratwurst appetizer bites, crescent roll bratwurst bites, Crescent Wrapped Bratwurst Bites

Servings: servings

Calories: 75kcal

Get Recipe Ingredients

Preheat oven to 375-degrees Fahrenheit (190 degrees Celsius).
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 (pressing the perforations together to make one sheet of dough)
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 lightly with the egg wash.
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.

Refrigerate leftovers in an airtight container for up to 5 days.

May be frozen in an airtight freezer container. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Reheat uncovered in an oven or air fryer until hot for best results.