Who needs hot dog buns when you have Pillsbury Crescent rolls handy? My husband and I are huge fans of bratwurst sausages that are loaded with spicy mustard and tangy sauerkraut. The flavors take me back to my childhood days of backyard barbecues and afternoons spent by the pool.
To change it up, I stuffed some beer bratwursts into adorable (yet easy!) crescent braids along with a bunch of sauerkraut and spicy mustard, and it turned out to be a fun, delicious twist on the classic!
You’ll want to fully cook your sausages first. I did this by bringing a pan of water to a boil on the stovetop and letting my bratwursts sit in there until they were no longer pink on the inside. You can also use pre-cooked sausages to save time.
Unwrap your crescents and separate them into 4 rectangles, pinching the seams closed. Take a knife and make cuts on the shorter sides of each rectangle, leaving about 3 inches in the center.
Spread your favorite grainy mustard in the center of each rectangle, and then top with some well-drained sauerkraut. If the sauerkraut is too wet, the bottom of the brat will get soggy, so I let mine drain on paper towels until I’m ready to use it.
Place your fully-cooked bratwurst on top of the sauerkraut and then begin braiding the crescent by pulling each side over the sausage one at a time, while slightly overlapping.
Brush the tops with a lightly beaten egg to give it a crisp coating, and sprinkle with some freshly cracked pepper. Bake them at 375°F for 12-15 minutes or until they’re a golden brown. Serve with smoky baked beans.