Brewers-Inspired Brat & Kraut Bites with Beer Mustard

Think pigs in a blanket, Wisconsin-style. These golden brat bites wrap juicy bratwurst and a little tangy kraut in crescent dough, with beer mustard on the side for dipping. They’re easy to pass around during a Brewers watch party or put out for a weekend gathering.

Classic Kraut brings cabbage-and-caraway flavor to the filling, and Shemp’s Old Fashioned Beer Mustard makes a full-flavored dip. Drain the kraut well so the pastry bakes up golden rather than soggy.

A fan-inspired recipe from Wisconsin 26 Mercantile, not an official team recipe.

Brat & Kraut Bites

Makes: 24 bites
Serves: 6–8 as an appetizer
Prep: 20 minutes, plus cooking and cooling brats if needed
Bake: 12–16 minutes

Ingredients

• 4 bratwurst, fully cooked and cooled, each cut into 6 bite-size pieces
• 1/2 cup Classic Kraut, measured after draining and squeezing dry
• 1 can refrigerated crescent dough, about 8 ounces, containing 8 triangles
• 1 egg beaten with 1 teaspoon water, for brushing
• About 1/3 cup Shemp’s Old Fashioned Beer Mustard, for dipping

Directions

1. Cook the brats first. If starting with raw pork brats, grill or cook them in a skillet according to package directions until the centers reach 160°F. Let cool until easy to handle, then cut each brat into 6 pieces. Do not wrap raw bratwurst in the dough.
2. Dry the kraut. Drain the Classic Kraut, then squeeze firmly in a clean kitchen towel or press in a strainer. Roughly chop long strands. Measure 1/2 cup after draining.
3. Prepare the dough. Heat the oven to 375°F, or follow the crescent dough package’s baking temperature if different. Line a rimmed baking sheet with parchment. Unroll the dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 narrower triangles for 24 pieces.
4. Fill and roll. Put a brat piece and about 1 teaspoon drained kraut at the wide end of each dough triangle. Roll toward the point, gently stretching the dough if needed to hold the filling. Place seam-side down on the baking sheet, leaving space between bites. The brat ends can remain exposed.
5. Bake. Brush the dough lightly with egg wash. Bake for about 12–16 minutes, or according to the dough package, until golden brown and cooked through underneath. If using chilled leftover brats, check that the filling reaches 165°F before serving.
6. Serve with mustard. Let rest for 3 minutes, then serve warm with Shemp’s Old Fashioned Beer Mustard in a small bowl on the side.

Keep Them Crisp

A small amount of well-drained kraut gives you tang without soaking the dough. Don’t overfill, and leave room on the pan for the pastry to puff and brown. Serve the mustard on the side rather than adding extra moisture inside the bites.

Game-Day Prep

Cook the brats ahead, cool promptly, and refrigerate. Drain the kraut ahead as well. Roll and bake close to serving time for the best texture. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F in the oven to help restore the pastry’s crispness.

Ingredient note: Contains egg and mustard. Crescent dough and beer mustard may contain wheat; check every product label for additional allergens and dietary needs. Keep Classic Kraut refrigerated according to its label.

Build your Wisconsin-style snack spread with Classic Kraut and Shemp’s Old Fashioned Beer Mustard from Wisconsin 26 Mercantile.