Bacon Wrapped Beer Brats
Wrap a beer soaked brat in bacon and even you can bring a room of testosterone filled football fans to silence. Harness the power.
Servings: 6
Calories: 506kcal
Ingredients
- 6 strips thick cut bacon
- 1 bottled lager
- 1 tbs Worcestershire sauce
- 1/2 teas dry mustard
- 1/4 teas garlic salt
- 6 brats
- 1/2 cup mayo
- 2 tbs whole grain mustard
- 2 tbs Dijon mustard
- rolls slit and toasted
- sauerkraut pickles, Swiss cheese for topping
Instructions
- 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.
Notes
adapted from BHG Special Interest Fall
Nutrition
Serving: 1g | Calories: 506kcal | Carbohydrates: 4g | Protein: 14g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1062mg | Potassium: 343mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg