The title indicates that these appetizers are bite size. Negative, unless you’re Big Foot. I came across this one at Better Recipes and that site is almost as addicting as Pinterest. My initial thought was to also serve these as an appetizer for our Thanksgiving meal. After eating them I figured the main meal would have to be soup and salad if these were the appetizer. As filling as they were they were a good compliment to our Chicken Alfredo Pizza and other munchy food.
After you simmer the brats in beer, (oh yeah) you slice them in thirds and then wrap them in bacon, (oh yeah x2). Then roll them in a brown sugar/dry mustard/cayenne combo and bake them until the bacon is crispy, can I get an “oh yeah” for the third time? Man are these babies good! When I made them I was working against daylight and rushed them a bit so I could get a decent picture. I placed them under the broiler to speed things up. Next time I’ll try browning the bacon on the stove top for a more even finish and to make sure they don’t burn to a crisp. Try them for the weekend after the holiday when you come in from scoring all those shopping deals, or just because.
Bacon Wrapped Beer ‘n Brat Bites
2 – 12 oz bottles or Cans of Beer – I used Fat Tire
1 – 19.76 oz pkg Uncooked Pork Bratwurst
8 slices Bacon, halved
2/3 cup Light Brown Sugar
1 tsp Cayenne Pepper
½ tsp Dry Mustard
Assorted Mustard, for dipping: yellow, honey, horseradish, stone ground, etc. (optional)
Preheat oven to 425°. Line a rimmed jelly roll pan with nonstick foil. Pour beer into a skillet over high heat. Pierce each bratwurst in several places with a fork. Place in skillet with beer and heat until very hot, but not boiling. Reduce heat and simmer gently for 15-20 minutes. or until brats are no longer pink inside, turning brats after 10 minutes. Remove brats from skillet and let sit until cool enough to handle. Discard beer. When cooled, cut each brat into 3 equal pieces. Wrap each brat with one bacon half. In a mixing bowl, stir together brown sugar, cayenne pepper and dry mustard until well combined. Coat each bacon-wrapped brat in sugar mixture. Lay coated brats in the foil-lined pan with the seam of bacon firmly down so it won’t curl. Bake brats for 20-25 minutes, carefully turning at the halfway point, until bacon is crispy. Remove to paper towels to drain briefly, then arrange brats on a serving platter, surrounded by a variety of mustard. Serve hot with toothpicks for dipping.