Imagine a culinary creation that combines the hearty essence of German cuisine with an irresistible twist that will have your dinner guests begging for seconds. These Kraut Stuffed Bacon Wrapped Brats are not just a meal - they're a flavor adventure that transforms ordinary sausages into a mouthwatering masterpiece that blends tangy sauerkraut, crispy bacon, and juicy bratwursts into one incredible bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 4 bratwursts
- 1 cup sauerkraut, drained
- 8 slices bacon
- 1 tbsp mustard
- 4 brat buns
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Carefully butterfly each bratwurst lengthwise, creating a pocket without cutting completely through. Be gentle to keep the sausage intact.
- Drain sauerkraut thoroughly, pressing out excess moisture using a fine-mesh strainer or clean kitchen towel.
- Mix the drained sauerkraut with mustard in a small bowl, creating a tangy filling for the bratwursts.
- Spoon the sauerkraut mixture evenly into the butterflied pocket of each bratwurst, ensuring it's well-distributed.
- Wrap each stuffed bratwurst tightly with 2 slices of bacon, overlapping the bacon to completely cover the sausage and secure the sauerkraut filling.
- Place the bacon-wrapped bratwursts on the prepared baking sheet, seam-side down to help keep the bacon in place.
- Bake in the preheated oven for 20-25 minutes, or until the bacon is crisp and golden brown and the bratwurst is cooked through.
- Remove from oven and let rest for 3-5 minutes to allow the juices to redistribute and cool slightly.
- Serve each bacon-wrapped bratwurst in a brat bun, optionally garnishing with additional mustard or sauerkraut if desired.
Tips
- Drain the sauerkraut thoroughly to prevent soggy brats - use a fine-mesh strainer or squeeze with a clean kitchen towel to remove excess moisture.
- When butterflying the bratwurst, use a sharp knife and cut gently to create a pocket without slicing completely through the sausage.
- Overlap bacon slices slightly to ensure complete coverage and maximum crispiness.
- Use a baking sheet lined with foil or parchment paper for easy cleanup and to catch any bacon drippings.
- Let the brats rest for 3-5 minutes after cooking to allow juices to redistribute, ensuring a moist and flavorful result.
- For extra flavor, consider adding a touch of caraway seeds or chopped herbs to your sauerkraut mixture.
- Serve immediately while the bacon is still crisp and the bratwurst is hot for the best texture and taste experience.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 25g
Fat: 40g
Saturated Fat: 15g
Cholesterol: 100mg
