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Bacon Wrapped Bratwurst

October 17, 2010

Bratwurst are a must for Oktoberfest, and actually a must all year.  Whether you boil, fry, grill or bake them you can do no wrong.  That is just the way they are.  Take them to a higher level with this recipe with the bacon and some sweet, smokey and spicy mix, you will be happy.  I served these as an entree, but I have made them before as an appetizer.  Just cut the bratwurst in 3-4 pieces, wrap in a smaller piece of bacon and bake the same way.  A fun and delicious treat to start the Oktoberfest feast as well.

Bacon Wrapped Bratwurst


  • 6 Bratwurst
  • 2 Bottles Beer
  • 5-6 T. Brown Sugar
  • 1 1/2 t. – 2 t.  Cayenne Pepper (adjust for spiciness)
  • 1 t. – 2 t. Dry Mustard (more if desired)
  • 3 Slices Thick Cut Bacon (cut in half)
  • 1-2 Red Apples (for garnish)



  1. Puncture bratwurst several times with a small fork and put in a saucepan with the beer
  2. Bring to a boil and then reduce heat to simmer for about 15 minutes
  3. Remove bratwurst from beer and allow to cool to room temperature while preheating to 425 degrees
  4. Toss the brown sugar and cayenne pepper together on a large plate and set aside
  5. Wrap each bratwurst with half strip of bacon and secure with a couple toothpicks
  6. Roll the bratwurst in the cayenne mixture to coat; then place in baking dish
  7. Bake in the oven until the bacon is brown and crisp (approximately 25-35 min.)
  8. Serve in same baking dish or arrange on platter with side dishes
  9. Add red apple slices for garnish

(Serves 4-6) 

Inspired and adapted from

Served for Oktoberfest Dinner on a platter with Sauerkraut with Bacon and Onions and the Apple, Onion and Walnut Saute.


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