Christmas Ale Bacon-Wrapped Beer Brat Bites with Spiced Glaze
These festive appetizer bites combine beer-simmered bratwurst wrapped in crispy bacon and brushed with a sweet-spicy glaze made from stone ground mustard, brown sugar, and warm spices. The brats are first poached in Christmas ale beer for extra flavor, then cut into bite-sized pieces, wrapped in bacon, and baked until golden and crispy. The glaze adds layers of flavor with hints of orange, cinnamon, and cayenne heat. Perfect for holiday parties, game day gatherings, or any time you want an indulgent finger food that's easy to make ahead and always crowd-pleasing.
Ingredients
- 1 package Heinen's and Great Lakes Brewing Co. Christmas Ale Beer Bratsany dark beer1:1
adds depth of flavor
- 12 oz. Great Lakes Brewing Co. Christmas Aleany dark beer1:1
adds depth of flavor
- 8 slices Heinen's CARE Certified hickory smoked uncured bacon
- 3 Tbsp. Heinen's organic stone ground mustard
- stone ground mustard, for serving(optional)
- 2 Tbsp. Heinen's organic brown sugar
- 1 Tbsp. Heinen's orange juice
- ¼ tsp. Heinen's ground cinnamon
- ⅛ tsp. Heinen's cayenne pepper
- cayenne pepper, to taste(optional)
- chopped chives, for garnish(optional)
Instructions
- 1
Preheat the oven to 425°F and line a rimmed baking sheet with foil
- 2
Soak 16 toothpicks in water for 20-30 minutes
- 3
Combine the brats and Christmas Ale in a small saucepan
- 4
Bring to a boil, then reduce to a simmer and cover
- 5
Cook for 5 minutes
- 6
Remove the brats and allow to cool slightly
- 7
Cut each brat into 4 equal pieces
- 8
Cut each strip of bacon in half
- 9
Wrap each brat bite in half a strip of bacon and secure with a toothpick
- 10
Whisk together the mustard, brown sugar, orange juice, cinnamon and cayenne pepper
- 11
Add more cayenne pepper for more spice if desired
- 12
Generously brush each bacon-wrapped brat bite on all sides with the glaze
- 13
Arrange the brat bites in a single layer on the foil-lined sheet pan
- 14
Transfer to the oven and bake for 20 minutes, or until golden brown and crisp
- 15
Garnish with chives and serve with additional stone ground mustard for dipping
Tips
Soaking the toothpicks prevents them from burning in the oven and makes them easier to insert through the bacon and brat.
Poaching the brats in beer first ensures they're fully cooked and adds extra flavor before wrapping in bacon.
Brush the glaze on all sides generously for maximum flavor and to help the bacon crisp up beautifully.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in oven at 350°F until warmed through.
Can assemble wrapped bites up to 4 hours ahead. Cover and refrigerate, then glaze and bake when ready to serve.
Best served warm immediately after baking while bacon is crispy.
Common Mistakes
Don't skip soaking toothpicks to avoid burning
Ensure brats are cooled before wrapping to avoid bacon shrinking
Brush glaze on all sides for even caramelization
Substitutions
adds depth of flavor
FAQ
Can I make these without beer?
Yes, you can simmer the brats in water or chicken broth instead, though you'll lose the beer flavor that makes these special.
What if I don't have Christmas Ale?
Any dark beer like porter, stout, or brown ale works well. The key is using a flavorful beer that complements the spices.
How long can I keep the leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness rather than microwaving.