Beer, Bacon, Brats. Yeah, this recipe has everything you need to get your crowd salivating. Nothing beats these mouth-watering Bacon-Wrapped Beer Brats.
A simple rule of life: Everything’s better with bacon (that argument could be made for beer and brats too). It’s a breakfast treat, a staple in savory dishes takes a cookie one step further, and I’ve even been known to top an aperitif or two off with a slice of the smokey wonder food. Bacon. It can be argued that bacon belongs to every meal.
I knew a man once that needed bread on the table at all times, he was wrong. He should replace that boring white bread and bloat with a basket of bacon and he would be twice as happy. Not sure which one his arteries hate him more for though, cause it can’t be that healthy to pound back bread either, so we can save the health argument for a blog lacking the name carnivore in the URL.
With all that bacon love going on, serving beer-soaked brats wrapped in strips of thick-cut bacon and topped with all the fixings, brings a rapid hush to a room of hungry carnivores and a simple nod of glowing satisfaction from the chef. I’ve tested this one on hungry mountain bikers and it works.
Harness the power of bacon.
How to make bacon-wrapped beer brats
The first thing that you need to do is gather up all your ingredients, which include beer, brats & bacon (duh). Oh and don’t forget about all the extras like pickles, sauerkraut, and cheese!
Then preheat your oven to 450ᴼF and line a baking sheet with some aluminum foil. Place strips of bacon on an oven-safe rack over the baking sheet and bake for around 15 minutes or so but not until they are fully done and crispy.
Remove from the oven and let the bacon fat to drain and then replace the aluminum foil when it got cooled down. Reduce the heat to 350ᴼF.
Meanwhile, prepare your brats. Whisk the beer, Worcestershire sauce, dry mustard, and garlic salt in a pot. Poke the brats a few times with a fork and add them in the pot and bring to a boil. Reduce and simmer for 15 minutes.
Now remove the brats from the liquid and let them cool. When the brats are cool enough to handle wrap a strip of bacon around them and secure with toothpicks. Place them back in the oven and bake for 15 to 20 minutes, flipping once halfway through until the bacon is fully cooked.
Make a delicious mayo-mustard mixture that will pair great with these bacon beer brats. All you have to do is combine some mayo with whole grain mustard and dijon in a small bowl. Refrigerate until you are ready to serve.
Now it’s time to toast some buns and serve your brats with plenty of cheese, pickles, sauerkraut and a big dollop of the mayo-mustard sauce. Enjoy!!!
Tips & Variations
- Fry your bacon in a nonstick pan (instead of the oven) for 2 or 3 minutes but not until fully cooked.
- Use light beer or your favorite beer. No rules here.
- Make it hot! Use sriracha or any hot sauce to light these babies on fire.
- If you prefer not to cook with beer, you can use vegetable or chicken broth. The results will be quite similar but NOT the same.
Want more bacon inspiration? Yeah, I thought so. Try some of my favorites!!!
- Bacon-Wrapped Stuffed Chicken
- Perfect Bacon Wrapped Smoked Meatloaf Recipe
- BBQ Glazed Smoked Brussels Sprouts with Bacon
- Bacon-Wrapped BBQ Fatty Recipe
If you’ve tried my Bacon Wrapped Beer Brats Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Bacon Wrapped Beer Brats
- 6 strips thick cut bacon
- 1 bottled lager
- 1 tbs Worcestershire sauce
- ½ teas dry mustard
- ¼ teas garlic salt
- 6 brats
- ½ cup mayo
- 2 tbs whole grain mustard
- 2 tbs Dijon mustard
- rolls slit and toasted
- sauerkraut pickles, Swiss cheese for topping
- Preheat the oven to 450 degrees F.
- Line a baking sheet with aluminium foil and set an oven safe wire rack on top. Lay strips of bacon on the rack and bake for 15 minutes, until starting to cook but not crispy or fully done. Remove from oven and reduce heat to 350 degrees. Carefully drain bacon fat and replace aluminum foil when cool enough to handle.
- Meanwhile, whisk the lager, Worcestershire, dry mustard, and garlic salt in a large pot. Poke the brats a few time with the tines of a fork and add to the pot. Bring to a boil. Reduce heat and simmer for 15 minutes, flipping the brats once halfway through.
- Remove brats from liquid and let cool until safe to handle.
- Spiral a slice of bacon around each brat and use toothpicks to secure. Place back on the wire rack and bake for 15-20 minutes, until bacon is fully cooked, flipping once halfway through.
- Combine the mayo, whole grain mustard, and Dijon mustard in a small bowl. Cover and place in fridge until ready to serve.
- Serve brats on toasted buns with Swiss cheese, sauerkraut, pickles and a spoonful of mayo mustard mixture.