• • If using Uncooked Bratwurst:

    • • You need to cook the brats before wrapping them. You can do this in several ways:

        • • Simmering (Beer Brats Style): Place brats in a skillet or pot with enough beer (or water/broth) to partially cover them. Add sliced onions if desired. Bring to a simmer and cook for 15-20 minutes, or until cooked through.
        • • Pan-Searing: Heat a little oil or butter in a skillet over medium heat. Add brats and cook, turning occasionally, for 15-20 minutes, until browned on all sides and cooked through (internal temperature of 160°F / 71°C).
        • • Grilling: Grill brats over medium heat for 15-20 minutes, turning occasionally, until cooked through.

    • • Once cooked, let the bratwurst cool slightly so they are easier to handle. You can leave them whole or cut them in half crosswise if you prefer smaller “blankets” or if your pastry sections are smaller. Pat them dry with paper towels to remove excess grease, which helps the pastry adhere better.

• • If using Pre-Cooked Bratwurst:

    • • These are ready to use. You may still want to pat them dry. If they are very long, you might consider cutting them in half.

Step 2: Prepare the Pastry Dough

• • If using Crescent Roll Dough:

    • • Preheat your oven to the temperature specified on the crescent roll package (usually 375°F / 190°C). Line a large baking sheet with parchment paper.
    • • Unroll the crescent dough and separate it into triangles along the perforations. If you want larger blankets, you can press two triangles together to form a rectangle.

• • If using Puff Pastry:

    • • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
    • • Gently unfold the thawed puff pastry sheet on a lightly floured surface. If it’s very thick, you can roll it out slightly thinner. Cut the pastry into rectangles or squares large enough to comfortably wrap around each bratwurst (or bratwurst half). Typically, cutting a standard sheet into 6-8 rectangles works well for whole brats.

• • If using Biscuit Dough:

    • • Preheat your oven to the temperature specified on the biscuit package (usually 350°F – 375°F / 175°C – 190°C). Line a large baking sheet with parchment paper.
    • • Separate the biscuits. You may need to flatten each biscuit slightly with your fingers or a rolling pin to make it large enough to wrap around the brat.

Step 3: Assemble the Brats in a Blanket

• • (Optional) Spread flavor enhancers: If using mustard, sauerkraut, or caramelized onions, spread a thin layer onto each piece of pastry dough where the brat will sit.

• • (Optional) Add cheese: If using sliced cheese, place a slice on the pastry. If using shredded cheese, sprinkle some onto the pastry or directly onto the brat before wrapping.

• • Place a bratwurst (or bratwurst half) at the wider end of a crescent triangle, or on one edge of a puff pastry/biscuit rectangle.

• • Wrap the brat:

    • • Crescent Rolls: Roll up the dough snugly around the brat, starting from the wide end and rolling towards the point.
    • • Puff Pastry/Biscuit Dough: Wrap the pastry around the brat, overlapping the edges slightly. Press the seam to seal. You can trim any excess dough if needed.

• • Place the wrapped brats seam-side down on the prepared baking sheet, leaving some space between them.

Step 4: Egg Wash and Toppings (Optional)

• • If using an egg wash, whisk together the beaten egg and water/milk in a small bowl.

• • Lightly brush the tops of the pastry-wrapped brats with the egg wash. This will give them a nice golden color and shine.

• • If desired, sprinkle the tops with sesame seeds, poppy seeds, everything bagel seasoning, or coarse sea salt.

Step 5: Bake

• • Bake according to your pastry type:

    • • Crescent Rolls: Bake at 375°F (190°C) for 12-15 minutes, or until the pastry is golden brown and puffed.
    • • Puff Pastry: Bake at 400°F (200°C) for 15-20 minutes, or until the pastry is deeply golden brown, puffed, and flaky.
    • • Biscuit Dough: Bake at the package-recommended temperature (usually 350°F – 375°F / 175°C – 190°C) for 15-20 minutes, or until the biscuits are golden brown and cooked through.

• • Ensure the internal temperature of the bratwurst is at least 160°F (71°C) if you started with uncooked brats that were not fully cooked through in Step 1. If using pre-cooked brats, you’re just heating them through and baking the pastry.

Step 6: Cool and Serve

• • Once baked, remove the Brats in a Blanket from the oven and let them cool on the baking sheet for a few minutes. They will be very hot inside.

• • Serve warm with your favorite dipping sauces.