Bacon Wrapped Brat and Veggie Kabobs – Cloverdale Foods

Bacon Wrapped Brat and Veggie Kabobs

Bacon Wrapped Brat and Veggie Kabobs

Yield: 6

Bacon Wrapped Brat and Veggie Kabobs


  • 6 baby red potatoes
  • 1 Red pepper
  • 1 green pepper
  • ½ red onion
  • 1 14-ounce package Cloverdale Cooked Brats, sliced
  • 12 slices Cloverdale bacon
  • ½ cup basil leaves
  • ¼ cup olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon cracked pepper


Preheat oven to 400 degrees.

Place six large wooden skewers in a large cake pan or rectangular container. Fill container with water and soak.

Place washed baby red potatoes on a microwave-safe plate. Heat in microwave 4-5 minutes or until tender. Allow to cool and cut in half.

Cut peppers and onion into large square pieces. Place on work surface.

Place 6 slices of bacon on a microwave safe plate. Microwave on high for 2 minutes. Remove from microwave and set on a paper-towel lined plate. Drain grease and place remaining slices of bacon on plate. Microwave on high for 2 minutes, remove from microwave and place on paper towel plate. Allow to cool slightly.

Pierce bacon with one skewer. Place a piece of brat, and half of a potato, and wrap bacon around potato and pierce through the skewer again. Add peppers and onion to skewer and weave bacon around vegetables. Add second slice of bacon to skewer and repeat process, adding brat pieces, potatoes and vegetables so that brats and vegetables are weaved through bacon (see picture). Be sure to leave some room around bacon so that it has an opportunity to crisp while baking.

Repeat process to create 6 kabobs. Set kabobs on foil-lined baking sheet.

Place basil leaves in blender pitcher. Add olive oil, vinegar, salt and pepper. Pulse on high until smooth. Brush kabobs with basil sauce.

Place baking sheet in oven and bake 25-35 minutes or until bacon is crisp.

Recipe serves 6 and can be created in less than one hour.

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