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.