Bacon Wrapped Brats
2 (12 ounce) bottles or cans of beer
1 package uncooked bratwurst
8 slices bacon, halved
2/3 cup light brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Assorted mustards of choice for dipping: yellow, honey, horseradish, stone ground, etc.
1. Preheat oven to 425 degrees. Line a rimmed jelly roll pan with non-stick foil.
2. 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.
3. 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 all over in sugar mixture. Lay coated brats in the foil-lined pan with the seam of bacon firmly down so it won’t curl.
4. Bake brats for 20-25 minutes, carefully turning at halfway point, until bacon is crispy. Remove to paper towels to drain briefly, then arrange brats on serving platter, surrounded by a variety of mustards. Serve hot with toothpicks for dipping. Serves 6-8.