Upgrade your classic pigs in a blanket with this recipe for brats in a blanket. Perfect for a party or game day snack, these bratwursts wrapped in flaky pastry are sure to be a hit!
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Brats in a Blanket are a fun and exciting way to celebrate Bratsgiving- National Bratwurst Day on August 16th. They are like a grown-up, super-sized version of Pigs in a Blanket. But don’t worry. The kids will love them. They are so juicy and tasty.
I used Johnsonville Firecracker Brats, my new favorite Bratwurst flavor. They have just the right amount of heat and are so flavorful and delicious.
Ingredients Notes
- Brats– I use Johnsonville Brats. They have different flavors of brats. Use any flavor you like.
- Puff Pastry– Crescent dough can be used instead but you can’t beat the buttery flakiness of puff pastry.
- Swiss Cheese– you can use cheddar cheese, provolone cheese, or mozzarella cheese instead.
- Dijon Mustard– spicy or Creole mustard can be used instead.
- Sauerkraut– be sure to drain it well so it doesn’t get the puff pastry soggy.
- Egg– brushing the puff pastry with egg wash helps get it extra golden and crispy.
- Caraway Seeds– poppy seeds or everything bagel seasoning can be substituted for caraway seeds.
First I grilled them to give them that awesome grill-flavor. I let them cool and wrapped them in puff pastry with swiss cheese, mustard, and sauerkraut.
You could also use crescent roll dough, but I love how buttery and crispy the puff pastry gets.
Note: 5 Brats come in a package of Johnsonville Brats, but I couldn’t think of a good way to cut a sheet of puff pastry into 5 pieces that would fully wrap around the brats. So you will have one brat leftover. If someone doesn’t eat it up right away, save it in the refrigerator. You can chop it up and add it to mac and cheese or to a grilled cheese sandwich. Talk about delicious!!
Storage and Freezing
Brats in a Blanket are best eaten shortly after being made but you can keep them in an airtight container in the fridge for 3 days and reheat in a 350 degree oven or air fryer.
Assembled Brats can be frozen for up to a month. To cook brats from frozen they will need a little extra time. If they are getting too brown, cover loosley with foil.
More Recipes Using Brats
- Crock Pot Reuben Brats
- Grilled Brats with Southern Toppings
- Jalapeno Beer Brats
- Slow Cooker Beer Brats
- Bratwurst Mac and Cheese
Brats in a Blanket
Equipment
Ingredients
- 1 package Johnsonville Brats
- 1 sheet frozen puff pastry, defrosted according to package directions
- 6 slices swiss cheese
- 4 teaspoons Dijon mustard
- 1 cup sauerkraut, drained well
- 1 egg
- 1 teaspoon caraway seeds, optional
Instructions
- Grill brats according to package directions. Let cool.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place puff pastry on a lightly floured surface and roll out slightly. When cut in quarters, each piece should be about as long as a bratwurst.
- Cut puff pastry into 4 equal quarters. Place on prepared baking sheet.
- Place 1 1/2 slices Swiss cheese to cover each piece of puff pastry.
- Spread 1 teaspoon of Dijon mustard on top of cheese for each piece of puff pastry.
- Arrange 1/4 cup sauerkraut down the center of each piece and place the bratwursts on top.
- Roll puff pastry around bratwurst and place seam side down.
- Whisk egg with 1 tablespoon water and brush egg mixture across the top of the puff pastry.
- Sprinkle with caraway seeds.
- Place in oven and bake for 20 to 24 minutes, or until golden brown.
- Serve with mustard.
Notes
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Originally posted August 10, 2016.
Very good! I substituted the pastry rolls for bread dough and it was delish!
These were the bomb!!!! So good going to do them again and again!
I would add that the puffed pastry should be rolled out a bit more than recommended so that it wraps around the whole thing. Mine were too short but it worked out fine with the gap down. More mustard and sauerkraut wouldn’t hurt either(another reason to make the dough bigger) as their taste was kinda muted. Beside that ,they were great.
Will make them again for sure.
So yummy. I swapped out Swiss cheese with Velveeta and it was delicious
Love the directions. Thank you. I am wanting to make and freeze my own and then pull them out and reheat in the microwave for my trip to work
Any thoughts on the freezer (with the cooked dough) and reheating
My family is not fond of swiss cheese. What would be a suitable replacement?
I used sharp cheddar
Made this last night. Roll the dough just a little thinner than you usually would (it is still puffy and delicious), then cut into six even pieces. Then, you can do all the brats. Spread the leftover piece of pastry with cinnamon sugar and a little cream cheese or mascarpone, roll up and slice. Put on a different parchment lined sheet and put in the oven when you take out the brats. You will have a nice warm dessert for the family at the perfect time.
I make a variant of this using precooked brats and bread dough (from Artisan Bread in Five Minutes). If I freeze them after wrapping how long (and what temp) should I bake them for?
Summer may be coming to an end, but I’m still allllll about the brats! Love love love this variation- they’d be so fun to serve at a football party!
dethawed? Really?
Haha😂
I don’t think I could do the spicy part but the rest of it looks like a terrific idea especially with football season coming on! I love the regular kind or beer n brats though and thst should work just fine. THX
Perfect for football season Linda. Would definitely be just as good with regular brats or beer n brats. 🙂
What a fun idea, Christin! I love pigs in a blanket, but brats in a blanket takes it o a whole new level. Such a fun summer recipe!
I always think of my grandma when I hear pigs in a blanket – she lovesss them! haha This is such a fun spin on the classic!