Brat Biscuit Bites
November 04, 2016
Categories: Comfort Food, Snacks, Pork, Pork Sausage, Dairy, Appetizers, North American, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, Labor Day, New Years, Winter, Oven Bake, Stove Top, Refrigerated Dough, Spices, Butter/Margarine more
"These are just fun party food. Perfect for a game day/night, movie night, entertaining, etc. Super easy to make; and quick cooking. I usually make the brats ahead; so, this is quick to put together. I serve them with my Cheesy Sauerkraut Dip Recipe #25159 (also, perfect to make ahead); or, some extra spicy mustard. Now, I use Pillsbury Buttermilk biscuits; however, you can make your own dough if you want."
- Serving Size: 1 (95.7 g)
- Calories 253.5
- Total Fat - 23 g
- Saturated Fat - 9.6 g
- Cholesterol - 49.7 mg
- Sodium - 1138.5 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 1.2 g
- Sugars - 1.1 g
- Protein - 8.1 g
- Calcium - 54.3 mg
- Iron - 0.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Brats ... The easiest method, for a recipe like this; is right in a saute pan on the stove. I add approximately 1/2" water and the brats to a non-stick pan; and, bring just to a boil. Reduce the heat to medium, cover; and, cook 5 minutes, flipping them over a few times. Remove the lid, and continue to cook until the water has evaporated (another couple of minutes). Then, add a little olive oil, and saute, just to lightly brown the brats (another couple of minutes). Remove them to a plate lined with a paper towel to cool. This can easily be done ahead of time.
If you made them ahead of time; make sure you let them sit on the counter to take the chill off. If you just made them, let them cool on the plate; then, cut each brat into 4 pieces - you will have 20 pieces.
Biscuits ... Separate the biscuits; and, using your hand or rolling pin - flatten each biscuit into a round. I prefer to use a small rolling pin.
*See Note - Mustard ... I like to use a spicy stone ground beer mustard; but, you can use any stone ground, dijon, spicy, or your favorite. I just prefer NOT to use a classic yellow mustard for this.
Stuff ... Add a teaspoon (or a bit less) mustard to each flattened biscuit; and, top with one piece of bratwurst. Bring the sides of the biscuit up around the bratwurst, forming a ball; and, pinch the dough together to seal it. Line a baking sheet or sheet pan with parchment paper (for easy clean up); and, lightly spray with a non-stick spray. Add the stuffed biscuits, seam side down. You can do this step 1-2 hours before baking; but, make sure you cover the pan well with plastic wrap; and, keep in the refrigerator.
Butter Topping ... Mix the salt, pepper, and caraway seeds together in a small bowl. Brush the melted butter over each biscuit; and, sprinkle the seasoning over the top.
Bake ... Middle shelf, in a 375 degree pre-heated oven, for 15-20 minutes until golden brown.
Serve and ENJOY! ... Transfer to a serving platter, with a small bowl of extra mustard; and, my Cheesy Sauerkraut Dip Recipe #25159. Dig in and enjoy. Just good snack food.
Tips & Variations
No special items needed.