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Nutrition Facts
Serving Size 147 g
(Approx. 12 Servings)
Amount Per Serving
Calories 360 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 710 mg 30%
Total Carbohydrate 42 g 14%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 16 g
Vitamin A 2% Iron 10%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pretzel Sausage Wrap

Prep Time
1 h 10 m
Cook Time
15 minutes
Total Time
1 h 25 m
12  People


Recipe makes 12 Servings

1 Tbsp sugar
2 1/2 Tsp active dry yeast
1 1/2 cup(s) water, warm
2 Oz salted butter, melted, plus additional for brushing over pretzel wraps
3 cup(s) all purpose flour, plus additional flour as needed for work surface
2 Tsp kosher salt, plus additional to sprinkle on pretzels
12 links Better Than Good Sausage, ends pierced with fork or knife
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In the bowl of a stand mixer with a dough hook attachment, melted butter and water.
In a separate bowl, combine dry ingredients: flour, salt, sugar and yeast.
Mix in dry ingredients 1/2 cup at a time. Mix on low 5 minutes. Dough is ready when it begins to pull away from the bowl and is tacky, but not sticky. (If dough is sticky, transfer to a floured surface and knead in a couple of tablespoons of flour until texture is tacky.)
Grease a large bowl and transfer dough. Cover with a warm, damp towel and set in a warm area to rise, about an hour.
Once dough has about doubled in size, roll out onto a lightly floured surface and press down with your hands until it's about an inch thick.
Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with non-stick spray.
Cut dough into 3 ounce pieces and roll into strips about 12 inches long.
Starting at one end of each sausage, wrap dough around the sausage in a spiral fashion allowing it to barely touch between spirals.
Place sausage wraps on prepared pan, brush with melted butter and sprinkle with kosher salt.
Bake 12 to 15 minutes or until golden brown.
Serve with mustard or cheese dip.
Chef's Note: To make a pizza pretzel cone, use a muffin pan with foil balls on top of pan then wrap dough around foil. Bake until golden brown then fill with sliced sausage, cheese, sautèd peppers or your favorite 'pizza' toppings!


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