Before You Get Started

The baking soda bath is what gives these their pretzel character — don't skip it. Bring the water to a full boil before adding the baking soda, and work in batches so you're not crowding the pot. The beer cheese is best made right before serving so it stays warm and pourable; if it thickens up, whisk in a splash of beer or milk to loosen it. 

Steps

• Step 1

  Preheat the grill to 375°F. Line a baking sheet with parchment paper and set a wire rack over a second baking sheet. 

  375 ˚F / 191 ˚C

• Step 2

  Unroll the crescent dough and separate into triangles along the perforations. Cut each triangle in half lengthwise so you have smaller, thinner triangles. Brush the surface of each triangle with a thin layer of Dijon mustard. Place a cocktail sausage at the wide end of each triangle and roll toward the point to wrap. Transfer to the parchment-lined baking sheet. 

  Ingredients

  • 2  (8-oz) cans crescent roll dough

  • 3 Tablespoon Dijon mustard

  • 24  cocktail-size smoked sausages (about 14 oz)

• Step 3

  Make the pretzel bath: In a large pot over high heat, bring the water to a boil. Add the baking soda — the water will foam briefly. Working in batches, lower the wrapped sausages into the boiling water and cook for 20 to 30 seconds. Using a slotted spoon, remove them and transfer to the wire rack. Let drain for 1 minute. 

  Ingredients

  • 8 Cup water

  • 1/4 Cup baking soda

• Step 4

  Brush the tops of the boiled pigs in a blanket generously with the beaten egg. Sprinkle with flaky sea salt. Transfer to the parchment-lined baking sheet and place on the grill grates. Bake until deep golden brown, about 15 to 20 minutes. 

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  • 1 Large egg, beaten

  •  Flaky sea salt, for sprinkling

• Step 5

  While the pigs in a blanket bake, make the beer cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1 minute until the mixture is lightly golden. Slowly whisk in the beer, then the milk, until the sauce is smooth. Bring to a gentle simmer and cook, stirring, until slightly thickened, about 3 minutes. 

  Ingredients

  • 2 Tablespoon unsalted butter

  • 2 Tablespoon all-purpose flour

  • 1 Cup lager or amber beer

  • 1/2 Cup whole milk

• Step 6

  Reduce the heat to low. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, cream cheese and Worcestershire sauce. Remove the pan from the heat and whisk in the grated cheddar, a handful at a time, until fully melted and smooth. Season with salt and pepper to taste.

  Ingredients

  • 1 Tablespoon Dijon mustard

  • 1/2 Teaspoon garlic powder

  • 1/2 Teaspoon onion powder

  • 1/4 Teaspoon smoked paprika

  • 2 Ounce cream cheese

  • 1 Teaspoon Worcestershire sauce

  • 8 Ounce sharp cheddar cheese, coarsely grated (2 cups)

  •  kosher salt and freshly ground black pepper, to taste

• Step 7

  Transfer the pigs in a blanket from the grill to a serving platter. Pour the beer cheese into a bowl and place alongside. Serve immediately. 

  Pro Tip

  Hardwood: Hickory adds a subtle smokiness that rounds out the savory beer cheese and sausage. 

  Make-Ahead: The pigs in a blanket can be assembled, boiled, and egg-washed up to 4 hours ahead. Refrigerate on the baking sheet uncovered until ready to grill.