Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Bacon Wrapped Brats




Source of Recipe


thecountrycook.net


List of Ingredients




1 package (14oz.) fully cooked, smoked bratwurst

6 slices bacon

1/2 cup light brown sugar

1 teaspoon dry mustard

Recipe



Preheat oven to 425F degrees.

Line baking sheet with parchment paper.

Lining your sheet with parchment paper will really help with clean up later.


In a small bowl, combine brown sugar with dry mustard.


Cut up each brat into three pieces (you can make them smaller if you like).


Cut up each bacon slice into three pieces as well.


Wrap each brat slice with a slice of bacon. Don't worry, you don't need to secure it with anything. They stick to each other pretty nicely.


Cover each bacon wrapped brat with the brown sugar mixture. Then place on baking sheet and continue with the rest of them.


Bake brats for 25-30 minutes, until bacon is crispy.

These brats do produce some grease from the bacon.

If you'd like, after baking, you can place the brats on some paper towels before putting them on plates to absorb any extra grease.


To serve, just insert toothpicks in each one. And serve with your favorite types of mustards; yellow, honey mustard, spicy brown, etc.


Cook's Notes: This recipe works well with Lit'l Smokies too!

This recipe makes 24.