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Bratwurst Braids

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  • Prep 15 min
  • Total 35 min
  • Servings 4
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Enjoy this tangy bratwurst meal wrapped in a flaky crescent.
Created Jul 12, 2010
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  • 1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Multigrain Crescents or Pillsbury* Reduced Fat Crescents
  • 4 tsp (20 mL) spicy brown mustard or Dijon Mustard
  • 1 cup (250 mL) saurkraut, well drained on paper towels
  • 4 cooked smoked bratwurst (thawed if frozen)
  • 1 egg, beaten
  • 1/2 tsp (2 mL) caraway seed


  • 1
    Heat oven to 375ºF. Spray baking sheet with nonstick cooking spray.
  • 2
    Unroll dough; separate into 4 rectangles. Place on cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal.
  • 3
    Spread 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.
  • 4
    On long sides 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 seed.
  • 5
    Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

Expert Tips

  • Tip 1
    Tip: Use cooked bratwurst because the uncooked variety will not cook completely in the short bake time. Be sure the bratwurst label indicates that it is fully cooked.

Nutrition Information

No nutrition information available for this recipe
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