Beer Bratwurst Bacon Wrapped Bites.
Poach brats in beer, wrap in bacon, skewer, and char hard in a hot oven until the edges blacken
Poach brats in beer, wrap in bacon, skewer, and char hard in a hot oven until the edges blacken
Ingredients
FOR THE BITES
- Wooden toothpicks/skewers, soaked in water for approximately 30 minutes
- 5 Bratwurst links
- 12 Ounces Beer
- 16 Ounce pack uncooked bacon
- Any preferred mustard(s) for dipping
FOR THE GLAZE
- 1 Teaspoon Casa M Spice Co® Whole Hog®
- ¼ Teaspoon Casa M Spice Co® Chain Reaction®
- ¼ Cup brown sugar
- 1 Tablespoon yellow mustard
- 1 Tablespoon soy sauce
Method
-
01
Heat the oven
10 minGet your oven to 450°F so it's ready to char these bites hard when you need it.
-
02
Soak the skewers
30 minWater-soak your wooden toothpicks for about 30 minutes before you use them—keeps them from charring up in the oven and splitting your bites.
-
03
Simmer the bratwurst
10 minPour beer into a skillet over medium-low heat, add brats, and let them simmer gently for about 10 minutes until the pink is gone inside. You're cooking them through, not browning them yet—that comes later.
-
04
Cool and cut
5 minRemove the pan from heat and let it settle for a minute, then cut each brat into 4 equal pieces so you've got uniform bites that cook evenly.
-
05
Prep the bacon
3 minCut your bacon strips in half lengthwise—these shorter pieces wrap around each brat bite cleanly without too much overhang.
-
06
Wrap and skewer
10 minWrap each brat piece in a half-slice of bacon and secure it with a soaked skewer—the skewer holds everything together and gives you something to grab. Line them on a parchment-lined sheet so they don't stick.
-
07
Make the glaze
3 minWhisk together brown sugar, yellow mustard, soy sauce, Chain Reaction, and Whole Hog until smooth and shiny. This glaze caramelizes in the heat and gives you that dark, crunchy exterior.
-
08
Coat with glaze
2 minBrush each bite generously with glaze—don't be shy, this is where your flavor lives.
-
09
Bake and baste
20 minBake at 450°F for 20 minutes, flipping halfway through and basting with extra glaze as needed. You're looking for the bacon to crisp and the edges to blacken hard—that's caramelization and it's delicious.
-
10
Extra crisp (optional)
4 minIf you want them extra crunchy, throw them back in for another 3 to 5 minutes—the edges will char darker and the bacon will get even more brittle.
-
11
Serve with mustards
Pull them off the sheet and serve hot with your choice of mustards for dipping. The skewers double as handles, so people can grab them easy.
From Mike's Notebook
Soak wooden picks 30 minutes before skewering or they'll char faster than the bacon crisps.
Cut bratwurst into thirds after simmering — shorter pieces cook through before bacon burns.
Let beer reduce by half before adding sugar; concentrated flavor beats diluted sweetness.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
