Bacon-Wrapped Brats w/ Apple-Sweet Potato Hash

Thanks to not one but two Carnitas-Stuffed Chickens and a pork butt I slow-cooker’d earlier in the week, we’ve been feeding off of leftovers pretty much all week.  I spent a good hour this morning jotting down some recipes I had swirling around in my head for the weekend and then texted Ross with some exciting news.

“Hey babe, I have something I think is going to be good tonight…how bout I wrap some brats in bacon?”

“Oh wow that sounds AMAZING!”

“I know!  It won’t leave too many leftovers and I’m sick of pork.”

“Um…so…you’re making bacon-wrapped brats?”


For the Brats:

4 Brats

4 Thick Slices of Bacon

1 t Dried Parsley

1 t Dried Oregano

1 t Black Pepper

Dijon Mustard, for dipping

For the Hash:

1 Large Sweet Potatoe or Yam

2-3 Granny Smith Apples

3 Large Stalks Celery, diced

1 Small Onion, finely diced

1 t Parsley

1 t Oregano

1 t Black Pepper

2 T Olive Oil


Brats:  Wrap each Brat with a strip of bacon and lay them down on a greased baking sheet (I know, real complicated, right?)  DO NOT secure with a toothpick or puncture the sausages…this will only result in a flavor that is mediocre at best.  Combine all the seasonings in a small dish and sprinkle evenly over the brats.  Bake at 400 degrees for 30 minutes, flipping carefully half way through.

Hash:  Dice the sweet potatoes and apples into small cubes, about a half-inch or so.  Toss into a bowl with the oil and spices.  Spread in a baking dish and bake at 400 degrees for 45 minutes (along with the brats after the first 15 mins…obvi).


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