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Ramp up the flavor of this Midwest barbecue standby by marinating and precooking the bratwursts in beer then wrapping them in browned bacon to grill.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
marinate:
6 hrs
cook:
10 mins
grill:
5 mins
total:
6 hrs 45 mins
Yield:
5 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large resealable plastic bag, set in a shallow dish or bowl, combine beer, onion, steak sauce, paprika and garlic. Use a fork to pierce several holes in each bratwurst. Add bratwursts to bag. Seal bag and chill for 6 to 24 hours, turning the bag occasionally.

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  • In a large saucepan, bring marinade and bratwursts to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, in a large skillet cook bacon until browned but not crisp. Drain on paper towels.

  • Using tongs, remove bratwursts from marinade; discard marinade. Let bratwursts cool slightly. Wrap each bratwurst with a slice of bacon and secure with a wooden toothpick.

  • Grill bacon-wrapped bratwursts on the rack of a covered charcoal or gas grill directly over medium heat about 5 minutes or until skins are browned and bacon is crisp, turning often.

  • During the last 1 to 2 minutes of grilling, open the rolls and place them cut-side down on the grill to lightly toast. Remove bratwursts and rolls from grill. Remove the toothpicks from bratwursts.

  • Place bratwursts in the rolls and top with Tangy Midwest Slaw.

Nutrition Facts

682 calories; fat 48g; cholesterol 103mg; saturated fat 10g; carbohydrates 37g; mono fat 14g; poly fat 10g; trans fatty acid 0g; insoluble fiber 2g; sugars 6g; protein 23g; vitamin a 874.6IU; vitamin c 14.2mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 6.9mg; vitamin b6 0.5mg; folate 72.6mcg; vitamin b12 3.4mcg; sodium 1601mg; potassium 479mg; calcium 111.1mg; iron 3.4mg.
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