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Sausage Stuffed Pretzel Bites

(15 reviews)
Sausage Stuffed Pretzel Bites
  • Prep Time 30 min
  • Total Time 45 min
  • Servings 35
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Sausage Stuffed Pretzel Bites

A tasty and easy appetizer that uses refrigerated dough as a shortcut for pretzels.

Ingredients

3
sausages
1
roll Pillsbury™ refrigerated country Italian loaf
1
egg
2
tablespoons butter
1/4
cup baking soda

Directions

  • 1 Cook the sausages and cut them into small chunks.
  • 2 Take small pieces of dough and wrap around the sausage chunks. Be sure to seal the dough well or it will come apart while boiling.
  • 3 Bring a pot of water to boil. Add the baking soda. Boil the bites for about 1 minute.
  • 4 Strain and place on a baking sheet.
  • 5 Melt the butter and whisk with the egg.
  • 6 Brush the egg/butter wash onto the bites.
  • 7 Bake at 425°F for about 12 to 15 minutes until browned.
  • 8 Serve with honey mustard.
See Step By Step

Step By Step  

Sausage Stuffed Pretzel Bites

As prepared by The Food in my Beard,

I love making pretzels, but sometimes it can be a lot of effort.


Kneading, and rising, and kneading, and rising, and boiling and baking. I set out this past weekend to try and find a pretzel dough shortcut. While these sausage pretzel bites weren't a perfect pretzel, they came very close with much less work. My friends and I devoured these while hanging out on a Sunday afternoon.

Cut up sausage

First cut up the sausage and get everything ready to go.

Wrap the sausages in the bread dough

Just wrap the sausages in the bread dough one by one. Having a friend is a plus on this step.

Quickly boil in water and baking soda

Quickly boil in water and baking soda for about a minute.

Mix melted butter and egg

Brush these guys with a mix of melted butter and egg.

Brushing with the butter-egg mix

mmmmmmmmmmbutter.

Finished Sausage Stuffed Pretzel Bites

Compared to a normal soft pretzel, these were not as dense and slightly more greasy, but they still were quite delicious.

More Pretzel Recipes





Dan Whalen knows a pretzel purist who might be upset. He has been blogging for over 4 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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Nutrition Information 
No nutrition information available for this recipe
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