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Brats in Blankets
Jeremy Jacobowitz/Brunch Boys
print recipe
(6 rated)
12 to 15

Tailgating often involves sausages, like brats. Breakfast often involves pancakes. By dipping brats in pancake batter and frying them until they’re golden, you have a pigs-in-blankets situation that’s perfect for a breakfast or brunch tailgate. They can be prepped ahead and taken with you too.


  • Brats in Blankets

    • 2 cups prepared store-bought pancake batter
    • 12 bratwursts
    • 1 cup all-purpose flour
    • Canola oil, for frying
  • Cabernet Ketchup

    • 2/3 cup cabernet sauvignon wine, such as Bota Box
    • 1/3 cup black currant jam
    • 2 tablespoons tomato paste
    • ¼ teaspoon ground cloves
    • 1 teaspoon Dijon mustard
    • ½ teaspoon kosher salt
  • Special equipment

    • Wooden skewers


For the brats in blankets:

1. Soak the skewers in water for 3 to 4 hours.

2. In a deep fryer or large pot, add enough oil to fill the vessel with 3 to 4 inches in depth. Heat the oil to 375 degrees.

3. Cut the bratwursts in half. Dredge each half in flour and dip in pancake batter, leaving approximately 1 inch exposed. Let the excess drip off and gently place in the oil. Fry the battered brats until they are golden brown. Place on a wire rack or a plate lined with paper towels to drain.

For the cabernet sauvignon ketchup:

In a 10-inch flame-proof skillet, combine the wine, jam, tomato paste and ground cloves. Over medium-low heat, bring the mixture to a simmer. Cook uncovered and stir frequently until the mixture is reduced to a thickened, ketchup-like consistency, about 8 to 10 minutes. Stir in the mustard and salt and transfer to a small bowl to cool.