Cook Time:
15 mins
Prep Time:
30 mins
Yields:
20 brats
Chef notes
I went to college in Madison, Wisconsin ... dare I say, the home of the brat? Therefore, this twist on the traditional pig in a blanket holds a special place in my heart — and belly.
Technique tip: Placing the sausage pastries seam-side down will help them from puffing up too much and coming apart in the oven.
Swap option: Use fully cooked brats to make this recipe even more simple.
Special equipment: I always like to use parchment paper on my baking sheet for easy cleanup.
We’re sorry, this content is not available in your location.
