Brat Biscuit Bites

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: *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.

Step 5: 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.

Step 6: 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.

Step 7: Bake ... Middle shelf, in a 375 degree pre-heated oven, for 15-20 minutes until golden brown.

Step 8: 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.