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Hands holding a sausage sandwich with melted cheese, caramelized onions, and a toasted bun.
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5 from 1 vote

Bacon Wrapped Stuffed Brats

Grill up some Bacon Wrapped Stuffed Brats for a deliciously cheesy and smoky treat that will be the hit of your game day or backyard cookout!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Barbecue, Main Dishes, Sandwiches
Cuisine: American
Servings: 5
Calories: 525kcal
Author: Debi Morgan | Quiche My Grits

Equipment

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.
    Six-step process of preparing stuffed, bacon-wrapped sausages, from raw to grilled and served in buns.

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

Serving: 1serving | Calories: 525kcal | Carbohydrates: 34g | Protein: 27g | Fat: 45g | Saturated Fat: 16g | Sodium: 1553mg | Potassium: 700mg | Fiber: 4g | Sugar: 4g | Vitamin C: 45mg | Calcium: 108mg | Iron: 3mg