Bacon Wrapped Bratwurst
Sweet, tangy, smoky, and oh so good! A great party recipe that every carnivore loves.
Sweet, tangy, smoky, and oh so good! A great party recipe that every carnivore loves.
- Carbohydrate 15.3873741714866 g
- Cholesterol 30.4866666666667 mg
- Fat 14.5991716666667 g
- Fiber 0.0408000011444092 g
- Protein 5.95295833333923 g
- Saturated Fat 4.93667666666667 g
- Serving Size 1 1 piece (143g)
- Sodium 363.137333334709 mg
- Sugar 15.3465741703422 g
- Trans Fat 1.22600833333334 g
- Calories 241 calories
Step-by-step
- Poke bratwurst several times with a small fork, and place into a saucepan with the beer. Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. Remove the bratwurst from the beer, and allow to cool to room temperature.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, and place a wire rack on top.
- Toss the brown sugar and cayenne pepper together in a large bowl and set aside. Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
- Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.
How many bratwursts will actually fit on a standard wire cooling rack without crowding the pan and steaming the bacon instead of roasting it? Managing heat distribution and proper spacing ensures that the pork fat renders completely before the exterior sugar coating burns at high temperatures. When adjusting the yield for a larger crowd, maintain a strict ratio of one-half slice of bacon per cut sausage piece so the wrapper crisps evenly within the 35-minute oven window.
- Simmer the raw sausages in dark or amber beer for precisely 15 minutes to cook the interior through and infuse the meat with malt flavors before oven roasting.
- Set the oven to 425 degrees Fahrenheit and use a rimmed baking sheet lined with aluminum foil underneath a wire rack to catch drippings and prevent smoke.
- Allow the boiled sausages to cool completely to room temperature before slicing them into thirds, which prevents the casings from splitting unevenly.
- Secure each half-slice of bacon with a wooden toothpick, ensuring the ends press firmly into the meat so they do not unfurl during the dry-heat phase.
Balance the rich, salty profile of cured pork and spiced sausage by pairing these bites with sharp, vinegar-based condiments like fermented sauerkraut or whole-grain mustard. Crisp apple slaw dressed in lemon juice also provides a necessary acidic contrast to cut through the heavy brown sugar glaze.
