- Servings: 6-8
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
|2× 12 oz bottles||or Cans of Beer|
|1× 19.76 oz pkg||Uncooked Pork Bratwurst|
|8 slices||Bacon, halved|
|⅔ cup||Light Brown Sugar|
|1 tsp||Cayenne Pepper|
|½ tsp||Dry Mustard|
|Assorted Mustard, for dipping: yellow, honey, horseradish, stone ground, etc|
Preheat oven to 425 degrees. 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.