Drunk Brats in a Blanket w/ a Drink!

1. Cook the brats. Heat oil in a medium skillet over medium-high heat until shimmering. Brown the brats on each side, 2 to 3 minutes. Reduce the heat to low, add 1/2 cup beer or water and simmer until they reach an internal temperature of 160°F, 6 to 8 minutes. Remove to a paper towel-lined plate to dry and slightly cool.
2. Wrap the brats. Preheat the oven to 350°F. Spray a rimmed baking sheet with oil or line with parchment paper. Unroll and separate the 8 triangles of crescent dough. Starting with the smaller end of each dough triangle, wrap it around a brat and pinch the seams together to totally seal. Place the wrapped brats on the prepared baking sheet.
3. Bake the brats. Beat the egg in a small bowl. Brush the brats with the egg and sprinkle the poppy and sesame seeds on top (could also use Everything Bagel seasoning). Bake until the dough is golden brown, 20 to 25 minutes.
4. Make the sauce. add 1/2 cup of beer to a small saucepan and bring to a simmer; simmer over medium heat until reduced by half, about 10 minutes. Add the brown sugar and stir until dissolved, about 1 minute. Add the yellow mustard and Dijon mustard to a small heatproof bowl, pour in the reduced beer and stir to combine.
5. Enjoy! ....the brats and the rest of the beer. 

Note: You can also cut the brats into 1" chunks, use a pizza cutter to slice the dough into 1/2" strips and wrap smaller bite-sized pieces that you can serve with toothpicks or as finger-food. Still use the egg wash and seasonings but reduce cook time to 15-17 min (brats are cooked so you are just cooking the dough through).

Note: can sub everything bagel seasoning for the poppy & sesame seeds.