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Bratwurst Explosion

kept byKaltano
recipe bybbqaddicts.com
Notes: 

To make your own Cheddarwurst add a small amount of cheese to your brat in a large bowl and squish till well mixed. If you want to save a buck and have a food processor shred a block of cheddar yourself.

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Ingredients: 

2 pounds thick cut bacon
2 pounds Bratwurst or Cheddarwurst
1 jar of your favorite Mustard based barbeque sauce
1 jar of your favorite barbeque rub
1lb of sauerkraut (1 large bag, 2 if you want to serve sauerkraut with it)
1/4th lb cheddar


My reccomended Rub and Sauce if you want to make them yourself. Both were quite easy.

To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. Make sure your bacon weave is tight and that you end up with a nice square shape to work with. Add some barbecue seasoning on top of your bacon weave.

Remove the casings from two pounds of Bratwurst  or Cheddarwurst and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across.
Take the remaining bacon slices and fry them up the same way you would for breakfast. Drizzle the BBQ sauce all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave. Spread a thin layer of sauerkraut (Make sure the kraut is not too wet) and the cheddar on next.

Very carefully separate the front edge of the Brat layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is rolled up, pinch together the seams and ends to seal bacon inside.

Roll the bratwurst forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up. Sprinkle some barbeque seasoning on the outside of the bacon weave.

Cook your Bratwurst Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness.

Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. Give your Bratwurst Explosion a Mohawk with a stripe of saurkraut and top with the remaining cheddar as desired.

Slice the Bratwurst Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon, saurkraut and cheddar pinwheel pattern throughout the bratwurst.

 

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