Chef Nick’s Oktoberfest Brat WrapsPrint Print Without Images
4 Lepp’s fresh bratwurst sausages
16 oz. of beer
8 slices of Lepp’s double smoked bacon
4 slices of Lepp’s butter cheese
6 oz. of sauerkraut
2 oz. of smokey mustard
4 large romaine leaves
6 oz. panfried spaetzle dumplings (see Spaetzle Recipe)
1 cup all purpose flour
1/4 cup milk
1/2 teaspoon ground nutmeg
1/8 teaspoon of ground white pepper
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons chopped fresh parsley
Begin with preparing the spaetzle dumplings and set aside. Heat 1 gallon of water on the stove top. Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add the milk to the dry ingredients. Mix until smooth. Press the dough through a spaetzle maker or a large holed sieve. Drop a few at a time into the simmering water. Cook 5 to 8 minutes, drain well. Saute cooked spaetzle in butter and sprinkle chopped fresh parsley on top.
Place Lepp’s Bratwurst sausages in a shallow sauce pan, cover with a beer of your choice. Cook for 10 minutes on medium-high heat. Remove the Brats from the beer and let cool until you can handle them.
Wrap 2 slices of Lepp’s bacon around each Brat and secure end of bacon with toothpicks through the brats. When all the Brats are wrapped in bacon, take to a grill. At medium heat or 300 degrees, grill an additional 10 minutes, turning frequently. Brats are done when bacon is nicely browned and crisped. Remove the toothpicks and place the bratwursts inside the romaine leaves. Top with mustard, cheese, saurkraut and spaetzle noodles.