Oktoberfest Pigs in a Blanket

Oktoberfest is the world's largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year.

To the locals, it is not called Oktoberfest, but "die Wies'n", after the colloquial name of the fairgrounds (Theresienwiese) themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.

Well, I missed going this year and raising my glass of beer to shout Prost! in the Munich hall. But the next best thing is planning some Bavarian comfort foods; Pear, Apple and Cranberry with Gingersnap Crumble, Hot German Potato Salad, Red Cabbage, Apple and Sausage dish and a grown-up dish Oktoberfest Pigs in a Blanket.
Oktoberfest recipes will be posted this week in no special order.

For starters let's begin with an easy item and something also perfect for game day. I've been saving a special beer just for the meal.
Oktoberfest Pigs in a Blanket

Recipe from thekitchn.com and makes 4 brat sandwiches. These full-sized pigs in a blanket make for a hearty meal.
Cooking Tip: Brats can be made ahead, placed on a baking sheet covered lightly with wax paper, and refrigerated until needed.

Ingredients with extra comments:

• Refrigerated crescent roll dough. This classic shortcut keeps things especially easy.
• Pre-cooked bratwurst sausages. Using pre-cooked sausages means one fewer step for getting the sausage ready for rolling. The chicken ones from Whole Foods are especially tasty.
• Sauerkraut. Sauerkraut’s tangy flavor helps cut through the richness of the dough and sausage.
• Whole-grain Dijon mustard. A swipe of mustard on the dough also adds a little depth and tang.
• 1 large egg. You’ll whisk this up and brush it into the dogs before baking, which helps them brown and gives them a nice shine.
• Everything bagel spice. 

Directions:

• Excess moisture from the sauerkraut can lead to soggy dogs, so start by wrapping it up in paper towels and squeezing out the liquid. Then, chop it up; long strands of sauerkraut are hard to eat once wrapped up.
• Unroll the crescent roll dough and separate it into four rectangles on a sheet of wax paper lightly floured. Use your fingers to press seams together. 

• Spread on the mustard, top with the sauerkraut and bratwurst, and roll the whole thing up. Brush with the egg wash, then sprinkle on the everything bagel spice, if using.
• Line a baking sheet with parchment paper and place 4 brats on it. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Bake 16-18 minutes or until golden brown.

A close-up view

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