Tighten up those apron strings and join in — this recipe is a must for football or hockey viewing, or anytime you want a delicious hand-held snack. I’ve been known to make it just because I can.
A sausage in the hand is worth two on the fork.
Finger foods are universally loved. Portable and satisfying, hand-held snacks please kids, spouses, and crowds alike.
The law — as I see it — states that any food you can move from plate to mouth with your hand or on a stick is more appealing than something that requires utensils. I’ve yet to meet anyone who disagrees.
Soft pretzels and cocktail-sized smoked sausages rank high in the snack hierarchy. A perfectly made soft pretzel is chewy, salty, and deeply satisfying. Cocktail smoked sausages provide an effortless, savory umami hit in a petite package.
What disappears first from a party spread? If soft pretzels and cocktail sausages are present, they go first. Call it proof of their superiority.
These bites — Pretzel Wrapped Smoked Sausages (served with an optional Cranberry Mustard) — bring together the best of grab-and-go snacks: chewy, savory, dunkable, and adorable. They’re a beloved go-to for birthdays, special occasions, or whenever cravings strike.
One caution: make the whole batch. Don’t be tempted to halve the recipe because you will eat more than you expect, and so will anyone nearby. A full tray rarely lasts more than a few minutes. If, by chance, you have leftovers, they freeze well wrapped in foil and stored in a resealable bag.
Don’t underestimate the Cranberry Mustard. Ruby-hued, tart, thick, and sweet with a mustard bite, it pairs beautifully with smoked sausages, venison, or roast turkey. Unlike many homemade mustards that need weeks to mellow, this version is ready to enjoy straight from the pan. A quick suggestion: serve Cranberry Mustard at Thanksgiving — leftover turkey sandwiches spread with this mustard are unforgettable.
Sausage Pretzel Dogs
Yield: About 76 pieces.
Ingredients for the pretzel dough (bread machine method adapted from the Bread Lover’s Bread Machine Cookbook):
- 4 cups (1 pound and 1 ounce) bread flour (high-gluten)
- 1 tablespoon malt powder or sugar
- 1 cup milk
- 1/2 cup water
- 1 1/4 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast
Ingredients for the pretzel bath:
- 2 quarts water
- 2 tablespoons baking soda
Additional ingredients:
- 2 (14-ounce) packages cocktail-sized smoked sausages
- 1 egg white whisked with 1 tablespoon cool water until frothy
- coarse salt
Optional:
- melted butter for brushing the finished pretzels
To prepare pretzel dough with a bread machine:
Add all dough ingredients to the bread machine pan following the manufacturer’s order for wet and dry ingredients. Program the machine for the dough cycle and start. When the cycle completes, the dough should be smooth and elastic.
To prepare pretzel dough with a stand mixer: Fit the mixer with a dough hook. Add all ingredients to the bowl and mix on low for 6 minutes. Remove the hook, cover with a damp towel, and let the dough rise in a warm, draft-free place until doubled, about 35 minutes.
To prepare pretzel dough by hand: Whisk dry ingredients in a large bowl. Add milk and water and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a bowl, cover with a damp towel, and let rise in a warm, draft-free place until doubled, about 35 minutes.
To assemble the pretzel-wrapped sausages: Empty sausages into a bowl for easy access. Line three half-sheet pans with parchment and lightly spray with non-stick cooking spray. Turn the risen dough onto a clean counter (no extra flour). Pinch or cut off dough pieces about the size of a ping-pong ball, keeping the remaining dough covered so it doesn’t dry.
Flatten a piece of dough and roll it between your hands into a cord about 1/4–1/2 inch in diameter. Wrap the dough cord around a cocktail sausage, trimming excess dough with a bench knife. Tuck and pinch the ends so the dough coil stays in place. Place each finished piece seam-side down on the prepared pans. Let rise, uncovered, for 30 minutes.
To boil and bake the pretzel-wrapped sausages: Preheat the oven to 400°F. While the dough is rising, bring 2 quarts of water to a boil in a large pot and add the baking soda. Carefully lower up to eight pretzel-wrapped sausages at a time into the boiling water and simmer about 45 seconds. The dough will puff and may loosen; lift with a slotted spoon, drain, and return to the pans.
Brush each piece with the frothy egg wash and sprinkle lightly with coarse salt (the sausages are already salty). Bake for about 16 minutes or until glossy golden brown. Remove from the oven and, if desired, brush with melted butter. Cool 5 minutes before transferring to a serving platter.
Cranberry Mustard
Adapted from The Ball Complete Book of Home Preserving
Yield: A little over 8 ounces.
Ingredients:
- 1/2 cup red wine vinegar
- 1/3 cup yellow mustard seeds
- 1 1/3 cups fresh or frozen cranberries
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 cup water
- 1/3 cup sugar
- 2 tablespoons plus 1 teaspoon dry mustard powder
- 2 pinches ground allspice
Bring the red wine vinegar to a boil in a stainless steel pan. Remove from heat, add the mustard seeds, swirl to combine, and cover tightly. Let sit at room temperature for about an hour, or until the seeds have absorbed most of the vinegar. Transfer the soaked seeds to a blender or food processor fitted with a stainless steel blade.
Process until most seeds are crushed but some remain whole for texture. Add the cranberries, Worcestershire sauce, and water, and process until the cranberries are finely chopped and the mixture is cohesive.
Return the mixture to the stainless steel pan and bring to a boil over medium heat, stirring constantly. Boil gently for 5 minutes, then whisk in the sugar, dry mustard, and allspice. Simmer until reduced by about one-third, roughly 5–10 minutes. Transfer to a clean jar with a tight-fitting lid.
The mustard is ready to use immediately and keeps in the refrigerator for up to a month. It’s bold, tangy, and addictive — often eaten straight from the jar.
This recipe is perfect for parties, game days, or holiday gatherings. The combination of warm, chewy pretzel dough and flavorful smoked sausage, paired with the bright Cranberry Mustard, makes a snack that’s easy to love and impossible to resist.