Bacon Wrapped Stuffed Brats
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Looking for tasty alternatives to burgers and dogs? These Bacon Wrapped Stuffed Brats are bold, cheesy, smoky, and just plain addictive. Whether you’re grilling for a crowd, or just treating yourself, stuffed bratwurst is your backyard MVP!
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Why You’ll Love This Recipe!
- Bold Flavor: Bacon wrapped bratwurst plus melted cheese equals a food coma!
- Crowd pleaser: So popular, you'll want to make an extra batch.
- Grill-ready: No need to marinate, just stuff, wrap, and grill.
Brats are a tradition at our backyard cookouts once grilling season begins. When I first made them, I thought they’d be a fun twist, and they quickly became the #1 request for Game Day, and just about every neighborhood barbecue. 🔥
The cheese oozes just slightly, the bacon crisps up perfectly, and the smoky flavor is unbeatable. Don’t be surprised if they disappear before you even set the tray down!
For more great grilling recipes, try Lemon Garlic Shrimp, marinated Cilantro Lime Chicken, or these easy Seafood Packets with Crab Legs!
Ingredient Notes
You'll need the following ingredients for this recipe. See quantities in the recipe card below.
- raw beer bratwurst links (uncooked)
- cheese sticks (cut ¼ inch wide, pepper jack or sharp cheddar)
- uncooked bacon (medium cut)
- sausage rolls (bigger and thicker than hot dog buns)
- sauerkraut (optional topping)
- brown spicy mustard (goes great with brats!)
- grilled onions, peppers, or mushrooms (if you want additional toppings)
Step by Step Instructions
Prep the Toothpicks
Soak 10-15 wooden toothpicks in water for at least an hour before grilling. This helps prevent them from burning.
Slice and Stuff the Brats
Straighten each bratwurst as much as possible. Slice lengthwise about ¾ into the casing, being careful not to cut all the way through. Insert one cheese stick inside and pinch the brat to seal the opening around the cheese.
Wrap with Bacon
You will use two pieces of bacon for each brat. Evenly wrap the first piece of bacon around the brat, from one end to the center. Start the second piece over the end of the first piece of bacon to continue wrapping the bratwurst. Secure the ends where the two pieces overlap with toothpicks.
Grill the Brats
Brush grill grates with avocado oil or spray with nonstick grill spray. Preheat grill to 400°F, then reduce heat to medium-low. Place bacon-wrapped brats on the grill and cook for 5-7 minutes. Turn ¼ rotation every 5 minutes using long-handled tongs. Watch for flare-ups from the bacon fat and adjust heat as needed.
Finish Cooking
Continue grilling until bacon is crisp on all sides and brats reach 160°F internally. Remove from grill. Brats will continue to cook slightly while resting. If adding toppings, grill the mushrooms plus peppers and onions.
Assemble and Serve
Remove toothpicks. Place each brat in a sausage roll and load it up with your favorite toppings.
What to Serve With Stuffed Brats
These brats are super hearty, so keep the sides simple and classic with a few of these ideas...
Variations
- Cheese swap: Try mozzarella, gouda, Swiss, or even jalapeño cheddar
- Different sausage: Works great with uncooked kielbasa or Italian sausage
- Add BBQ: Baste with BBQ sauce at the end for a sticky glaze
- Oven method: Bake at 375°F for 25–30 minutes, turning every 10 minutes
Helpful Tips
- Use medium-cut bacon. Thick bacon takes too long to crisp and can leave the bratwurst overdone.
- Don’t overstuff. Thicker cheese sticks can split the brat or melt out completely. Keep cheese trimmed down to ¼ inch thick.
- Close the brat well. Pinching the meat around the cheese helps hold it in during grilling.
- Use a meat thermometer. Look for 165°F; they’ll rise as they rest.
- Skip the hot dog buns. Sausage rolls give you more room for toppings and support.
Recipe FAQ
Yes. Assemble and store in the fridge up to 24 hours before grilling. Let sit at room temp for 20 minutes before cooking.
Pepper jack and sharp cheddar are top choices. Just be sure to keep cheese sticks to about ¼ inch thick to avoid over stuffing.
Absolutely. Bake in the oven at 375°F for 25–30 minutes, turning every 10 minutes until bacon is crisp and brats are fully cooked.
Storage Guide
- Store leftovers in the refrigerator for up to 3 days or in the freezer for 45 to 60 days.
- Reheat the refrigerated brats in the oven for 15-20 minutes at 350ºF until heated through. If brats are frozen, let them thaw completely before reheating as instructed above.
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Recipe Card
Bacon Wrapped Stuffed Brats
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
Brats
- 5 beer bratwurst links (not precooked)
- 10 strips uncooked bacon (for wrapping - 2 per sausage)
- 5 cheese sticks (pepper jack or sharp cheddar, ¼ inch wide)
- 5 sausage rolls (can use sub or steak rolls)
Optional Topping Ideas
- ½ cup sauerkraut (drained)
- ¼ cup spicy brown mustard
- 2 grilled or sauteed onions
- 8 ounces grilled or sauteed mushrooms
- 2 medium grilled or sauteed peppers (bell, banana or jalapeno)
Instructions
- Soak 10-15 wooden toothpicks in water for at least an hour before grilling. This helps prevent them from burning.
- Straighten each bratwurst as much as possible. Slice lengthwise about ¾ into the casing, being careful not to cut all the way through. Insert one cheese stick inside and pinch the brat to seal the opening around the cheese.
- You will use two pieces of bacon for each brat. Evenly wrap the first piece of bacon around the brat, from one end to the center. Start the second piece over the end of the first piece of bacon to continue wrapping the bratwurst. Secure the ends where the two pieces overlap with toothpicks.
- Brush grill grates with avocado oil or spray with nonstick grill spray. Preheat grill to 400°F, then reduce heat to medium-low. Place bacon-wrapped brats on the grill and cook for 5-7 minutes. Turn ¼ rotation every 5 minutes using long-handled tongs. Watch for flare-ups from the bacon fat and adjust heat as needed.
- Continue grilling until bacon is crisp on all sides and brats reach 160°F internally. Remove from grill. Brats will continue to cook slightly while resting. If adding toppings, grill the mushrooms plus peppers and onions.
- Remove toothpicks. Place each brat in a sausage roll and load it up with your favorite toppings.
Notes
-
- Use medium-cut bacon. Thick bacon takes too long to crisp and can leave the bratwurst overdone.
- Don’t overstuff. Thicker cheese sticks can split the brat or melt out completely. Keep cheese trimmed down to ¼ inch thick.
- Close the brat well. Pinching the meat around the cheese helps hold it in during grilling.
- Use a meat thermometer. Look for 165°F; they’ll rise as they rest.
- Skip the hot dog buns. Sausage rolls give you more room for toppings and support.
- Store leftovers in the refrigerator for up to 3 days or in the freezer for 45 to 60 days.
- Reheat the refrigerated brats in the oven for 15-20 minutes at 350ºF until heated through. If brats are frozen, let them thaw completely before reheating as instructed above.
Nutrition
Nutrition info is an auto generated estimate.
These brats look so good! I never knew you could make them with mushrooms. Gonna try that for sure.