I served the sausages on a bed of warmed sauerkraut, with fennel and golden raisin bread from Amy’s, mustards, and pickles on the side.
- 12 bratwurst sausages
- 12 slices lean center-cut smoky bacon
- Bread or rolls, mustards, and pickles, for serving
Preheat the oven to 375°F.
In a large skillet, parboil the sausages in a little water to warm them through. Remove from the pan, pat dry, and wrap each brat with 1 slice of bacon, overlapping as you work. Arrange the bacon-wrapped sausages on a slotted broiler pan and bake until crispy, around 30 minutes.