Oktoberfest Pigs in a Blanket

published Sep 24, 2021
Oktoberfest Pigs in a Blanket Recipe

These grown-up pigs in a blankets are stuffed with Dijon mustard and tangy sauerkraut; they're perfect with an ice-cold beer.


Makes4 pieces

Prep20 minutes

Cook15 minutes to 18 minutes

Jump to Recipe
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pigs in a blanket on a plate
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Even though I’ve never been to Oktoberfest, I’ve traveled to Bavaria a few times and loved the abundance of sausages, pretzels, and sauerkraut to nosh on with an ice-cold beer. I especially love bratwurst for its mild blend of spices and lighter texture from cream and sometimes eggs. So why not marry it with some crescent roll dough for the ultimate full-sized, grown-up pigs in a blanket to celebrate Oktoberfest at home? Here’s how to do it.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

The 6 Ingredients You’ll Need

These Oktoberfest pigs in a blanket are as fun and easy to make as the mini ones made with lil’ smokies. A few bratwurst-friendly ingredients add some easy layers of extra flavor.

  1. Refrigerated crescent roll dough. This classic shortcut keeps things especially easy.
  2. 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.
  3. Sauerkraut. Sauerkraut’s tangy flavor helps cut through the richness of the dough and sausage.
  4. Whole-grain Dijon mustard. A swipe of mustard on the dough also adds a little depth and tang.
  5. 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.
  6. Everything bagel spice. I love the crunch and flavors of garlic, onion, and more that the spice blend has, but it’s up to you if you want to gild the lily.

How to Make Oktoberfest Pigs in a Blanket

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. 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.

What to Serve with Oktoberfest Pigs in a Blanket

These full-sized pigs in a blanket make for a hearty meal. Here are some ideas for sides.

Oktoberfest Pigs in a Blanket Recipe

These grown-up pigs in a blankets are stuffed with Dijon mustard and tangy sauerkraut; they're perfect with an ice-cold beer.

Prep time 20 minutes

Cook time 15 minutes to 18 minutes

Makes 4 pieces

Serves 4

Nutritional Info


  • 1

    large egg

  • 1 cup

    drained sauerkraut (about 4 1/2 ounces)

  • 1 (8-ounce) can

    refrigerated crescent roll dough

  • 4 tablespoons

    whole-grain mustard, divided

  • 4

    fully cooked bratwurst sausages (about 12 ounces total)

  • 2 teaspoons

    everything bagel spice (optional), divided


  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a baking sheet with parchment paper or silicone baking mat. Place 1 large egg in a small bowl and whisk with a fork until no streaks of egg white remain.

  2. Spread 1 cup drained sauerkraut out on a double layer of paper towels. Roll up into a log and squeeze as much liquid out as you can. Transfer the sauerkraut to a cutting board and coarsely chop.

  3. Unroll 1 can crescent roll dough on a work surface and separate into 4 rectangles (2 triangles each). Press on the seams in each rectangle to seal. Spread 1 tablespoon whole-grain mustard on each rectangle, then sprinkle with the sauerkraut.

  4. Place 1 bratwurst sausage on a short end of each rectangle. Starting at the end with the bratwurst, roll up tightly. Place seam-side down on the baking sheet. Brush the top and the sides of each one with the egg wash. Cut 3 parallel 1-inch slits into the top dough of each pig in a blanket. Sprinkle each one with 1/2 teaspoon everything bagel spice if desired.

  5. Bake until deep golden-brown, 15 to 18 minutes. Let cool for 5 minutes before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 325ºF oven until warmed through, about 15 minutes.