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.

Photo by Tempest R.
Adapted from wsj.com
None

PREP TIME

90

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

PREP TIME

90

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

Adapted from wsj.com

Ingredients

  • 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

Directions

DOUGH: 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. EGG WASH: 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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