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Bratwurst in Rye Pastry With Malted Mustard


These delicious German-style rye pigs in blankets are such a fun twist on a classic pig in a blanket recipe. Make them as finger foods for a party or any get together, or even as a main dish for dinner or lunch. Pair with various appetizers on any holiday spread or Super Bowl munchie table, or pair with a lightly tossed side salad for a hearty meal.

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  • 2 cups all-purpose flour
  • 1/4 cup rye flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 10 tablespoons plus 2 teaspoons very cold butter, cut into small pieces
  • 1 large egg plus 1 egg yolk
  • 3 tablespoons ice water, plus more as needed
  • 6 pre-cooked bratwursts
  • 1 large egg
  • 2 tablespoons water
  • 2 tablespoons caraway seeds
  • 1/2 teaspoon coarsely ground coriander seed
  • 4 tablespoons kosher salt
  • 1/4 cup whole grain mustard
  • 1/2 cup Dijon mustard
  • 1/2 cup golden malt extract syrup
  • 2 tablespoons dry malt extract powder


Servings 6
Preparation time 90mins
Cooking time 120mins
Adapted from


Step 1

In a large bowl, whisk together flours, salt and sugar. Add butter and, working quickly, use your hands or a pastry blender to cut butter into flour until pea-size clumps form.

In a small bowl, beat egg and yolk with 3 tablespoons ice water. Slowly pour into flour mixture, then use your hands to incorporate until dough just starts to come together. If dough is dry, add more ice water, 1 to 2 teaspoons at a time, until dough adheres. Wrap dough in plastic and refrigerate at least 1 hour.

Preheat oven to 425°F. Roll out chilled dough to form a rectangle about 12-inches long, 18-inches wide and ⅛ to ¼-inch thick. Cut into strips 12-inches long and 1-inch wide. Take one dough strip and wind it around a cooked bratwurst. Repeat with remaining bratwurst.

In a small bowl, beat egg with water. Make rye salt: Combine all ingredients in a small bowl. Brush dough around each bratwurst with egg wash, then sprinkle with rye salt.

Place dough-wrapped bratwursts on a baking sheet and cook until pastry is golden brown, 15 to 20 minutes. Meanwhile, make malted mustard: In a bowl, whisk ingredients together until smooth. Serve baked bratwursts with mustard.

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