Bratwurst Braids

Amanda Smith


This is a recipe I found in one of my Pillsbury recipe books. If you like bratwurst and sauerkraut, you will love this sandwich, as my husband and I do. I make these every so often as it is a favorite in our house.

Thought it deserved to be shared with others who would enjoy it as well.

★★★★★ 2 votes
15 Min
35 Min


1 can(s)
crescent refrigerated seamless dough sheet
4 tsp
mustard, spicy brown
1 can(s)
(8 oz.) sauerkraut, well drained on paper towels
cooked smoked bratwurst ( i use johnsonville beer brats)
egg, beaten
1/2 tsp
caraway seeds


1Heat oven to 375 degrees F. Spray cookie sheet with cooking spray.
2Unroll dough; cut into 4 rectangles; place on cookie sheet. Press each into 6x4-inch rectangle.
3Spread 1 teaspoon mustard over each rectangle to within 1/2 inch of edges. Place 1/4 cup sauerkraut and 1 bratwurst lengthwise down center of each rectangle.
4On long side of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seeds.
5Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: German
Other Tag: Quick & Easy