Sausage Stuffed Pretzel Recipes

SAUSAGE-STUFFED PRETZEL

Sausage-Stuffed Pretzel image

Oktoberfest isn't complete without pretzels and bratwurst, so why not make a bratwurst-stuffed pretzel? Top it off with some Jägermeister sauce. Don't forget to serve it with a nice, cold beer.

Provided by Food.com

Categories Meat

Time 40m

Yield 6 pretzels

Number Of Ingredients 10

Ingredients

1/3 cup baking soda
8 ounces fresh bratwursts, removed from casing
3/4 cup shredded sharp cheddar cheese
13 7/8 ounces pizza dough
1 egg, beaten
2 -3 tablespoons flaky sea salt
1/2 cup mayonnaise
1/2 cup mustard
1/3 cup ketchup
2 tablespoons Jagermeister

Steps:

Preheat oven to 450 degrees F. Fill a large pot with 6 cups water and baking soda. Bring to a boil over medium high heat. Place a wire rack over a baking sheet and line a separate baking sheet with a silpat or spray with nonstick cooking spray.
In a medium bowl, mix the bratwurst and cheddar cheese until combined; set aside. Unroll the pizza dough with the longest side parallel to the edge of the counter. Cut the dough into 6 equal strips.
Spoon the bratwurst and cheese mixture down the center of the dough, then fold up the edges and pinch to close tightly. Roll each into a long rope, then knot into a pretzel shape, keeping space between the dough.
Boil the pretzels for about 30 seconds, then use a large slotted spoon to remove them from the water and drain on the wire rack. Place the pretzels on the silpat, brush with egg and sprinkle over the salt. Bake the pretzels until dark and sausage is cooked through, about 13-15 minutes.
To make the sauce, in a medium bowl, whisk to combine the mayonnaise, mustard, ketchup and Jagermeister. Dip the pretzels in the sauce to serve.

Nutrition Facts : Calories 221.5, Fat 17.4, SaturatedFat 7.1, Cholesterol 73.8, Sodium 6531.8, Carbohydrate 5.8, Fiber 0.7, Sugar 3.3, Protein 10.9

PIMIENTO CHEESE STUFFED SOFT PRETZELS

Pimiento Cheese Stuffed Soft Pretzels image

Provided by Katie Lee Biegel

Time 50m

Yield 4 pretzels

Number Of Ingredients 14

Ingredients

4 ounces yellow Cheddar, grated (1 cup)
2 tablespoons mayonnaise
1 tablespoon jarred pimientos
1/2 teaspoon pickle relish
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper
Hot sauce, optional
Nonstick cooking spray, for the baking sheet
One 13.8-ounce tube refrigerated pizza dough, such as Pillsbury
All-purpose flour, for dusting
1 large egg, lightly beaten with 1 tablespoon water
2/3 cup baking soda
Kosher salt
Spicy mustard, for dipping

Steps:

For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use.
For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray.
Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil.
Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt.
Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.

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