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Bacon-Wrapped Bratwurst

Bacon-Wrapped Bratwurst

Will Budiaman

Bacon-Wrapped Bratwurst

Meat wrapped in more meat is awesome, and especially when the "more meat" is bacon. I could wax poetic on and on and on like some other people in this Recipe SWAT Team, but I'll opt for economy of expression here and just say: [email protected]#$ — try this. (Besides, it only has three ingredients and takes 15 minutes to prepare.)

Click here to see Dress Your Food in Bacon and Bacon Fat.


  • 6 bratwurst
  • 6 slices Sunday bacon
  • 1/2 Cup sweet German-style mustard, for serving

Bacon-Wrapped Brats

These Bacon-Wrapped Brats are the perfect addition to any picnic or neighborhood potluck. This is one of the best bratwurst recipes with its mix of sweet, spicy, and smoky flavors. The bacon makes everything crispy while the brown sugar adds a hint of sweetness. Cayenne pepper introduces the right amount of kick to this easy summer grilling recipe. Cut the bratwursts into smaller pieces and then skewer them for an enticing appetizer. Make sure you cook extras for yourself because these delicious brats won't sit on the plate for long!

Cooking Vessel Size Grill

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These make a great appetizer for a backyard barbecue! They cook up quickly to keep guests fed while the main meal finishes on the grill!

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Beer and cheese are one of the most popular pairings in the world of craft beer. Bring that classic combo into the kitchen with one of the recipes in this collection. When working with cheese (which has a very broad range of flavors) it’s important to remember to match intensities of flavors between the beer and cheese, and when in doubt, &hellip

Barbecue doesn&rsquot always have to be fancy. There&rsquos something to be said for just being able to fire up the grill and throw something on there and be eating in under an hour. That&rsquos part of the draw.

Of course, sometimes you want the show stoppers that take all day and night, yeah I&rsquom looking at your Traeger Brisket and Smoked Pulled Pork, and they certainly have their place, but I&rsquod be hard pressed to name a better bite that I&rsquove had this grilling season than these bacon-wrapped cheddar brats.

The bacon gets so crisp on the outside, and the bacon flavor soaks into the already amazing brat. It also keep the brat from bursting in a lot of cases.

You can get crazy with the toppings on these and add all kinds of different combinations (I&rsquom a big fan of my pickled red onions on brats), or you can keep it simple like I prefer to and just toss on some ketchup and mustard.

What kind of bratwurst should I use for this recipe?

What you see pictured here is a smoked cheddar brat. You can definitely substitute a regular beer brat, or whatever your favorite kind of bratwurst is. The cook time is long enough to ensure that even non-smoked varieties are fully cooked at the end.

What kind of bacon should I use to wrap my bacon brat?

Thin cut bacon will be your best bet anytime you are wrapping something to grill. It is a quicker crisp than thick-cut versions, so is what I generally recommend for wrapping.

I&rsquom a bacon-snob though and kind of detest not-properly-crisp bacon, so if you don&rsquot mind yours being a little floppy and prefer thick, you do you!

Tips for making delicious bacon-wrapped bratwurst

  • Thin-cut Bacon | We already addressed this above, but it is worth mentioning again. Avoid the thick cut for anything you are wrapping.
  • Secure with toothpicks | You can try and wrap and just cook it right on the brat, but don&rsquot feel bad if you have to use some training wheels and break out the toothpicks.
  • Turn often | The key to evenly cooked bacon is to make sure you roll these on the grill fairly frequently to make sure all sides cook at about the same rate.
  • Watch closely | Bacon goes from perfectly crisp to charred pretty quickly, so when things are getting close don&rsquot wander away from the grill.

What else can I serve with bacon brats?

Bacon brats are a great option to have at a big barbecue spread, or as an easy weeknight meal for your family. If you want to round out your cookout, I have some great options for you.

Here is my complete list of all of our Traeger Recipes, in case the below suggestions don&rsquot strike your fancy.

Main Dishes

Chicken Leg Quarters | It is always great to have a poultry option on offer at a barbecue, and this one is not only economical, but it is also totally delicious.

Surf & Turf | My Traeger Grilled Filet and Grilled Lobster Tail are both easy and pretty fancy to toss out there on a big table of food. Find a sale and treat your family to something special.

Baby Back Ribs | These are not fast, but good ribs shouldn&rsquot be. They are 100% worth the time investment.

Smoked Brisket | This serves a lot of people and is one of the most famous smoked meats you can make. Plan ahead because this is a major cook, but you can doooooo it!

Side Dishes

See our Side Dish Collection for a complete list, or check out these recommendations below.

Creamy Pasta Salad | Always a major hit at barbecues, this is simple to throw together and super versatile. Toss in whatever fresh veggies you have laying around and call it good.

Broccoli Salad | Great way to get veggies into what is typically a very meat-centric meal. This is a popular side that you&rsquoll find in most deli counters.

Brisket Baked Beans | My favorite baked beans, ever. Homemade, delicious, and full of beefy flavor from the brisket that&rsquos right in the mix. If you don&rsquot have brisket you can omit and sub in bacon or ham.

Bacon Wrapped Chees Sttuffed Brats

I run the tailgate for the 1270 WFLA Seminole sports pre-game show, so I have to do it up right as a role model for others. We have the best time just grilling and cheering on our noles. Attached is a the most popular item I have ever made and is hands down my most asked for recipe.

6 cans of Beer
Package of Bratwurst
1 sweet or yellow onion (sliced)
1 Package of bacon (Not-cooked)
1 block of cheddar or Monterey jack cheese (I use the pepper jack) sliced in 3inch long ½ thick chunks
Package of hot dog buns or hoagiesToothpicks

Step 1- Boil Brats and onions in Beer. Drain and let cool

Step 2- Slice Brats open scoop out part of center for room for cheese. Add cheese in and close the Brat.

Step 3- starting on the end toothpick a piece of bacon and then wrap around brat to the other end securing with another toothpick

Step 4- Drain the leftover onion and place in a foil pouch

Step 5- Grill Brats on open rack flipping until bacon becomes fully cooked. (The brats were previously cooked so you just want them to be hot. Add the foil package of onions to the grill to re-heat

How to Make Bacon Wrapped Beer Brats &ndash the Recipe Method

First thing we need to do is gather up our ingredients, which include brats, thick-cut bacon, onion, jalapeno peppers, and ingredients for our easy habanero sauce.

Plus! We&rsquore making BEER brats, so you&rsquoll need some light beer to get this going.

Fire up your grill to medium heat then set the Johnsonville brats into a baking dish with peppers and onions. Make sure to choose a dish that will be OK on the grill. Set the brats over the peppers and onions.

Next, pour the beer over the brats. You want to cover or mostly cover the brats in beer, so you may need more than one, or use a smaller container.

If you&rsquod prefer to NOT cook with beer, use chicken or vegetable broth. The results will be similar, though not quite the same.

Next, shut the grill lid. Let the brats simmer in there for about 20 minutes, flipping them once about 10 minutes in. They will turn a whitish color.

Remove the brats and let them cool enough to handle. Then, wrap the brats in thick-cut bacon. Like so.

Use toothpicks to secure the bacon and grill them for about 15-20 minutes more, flipping them here and there, until the bacon is nice and crispy.

Harness the power of bacon.

How to make bacon-wrapped beer brats

The first thing that you need to do is gather up all your ingredients, which include beer, brats & bacon (duh). Oh and don’t forget about all the extras like pickles, sauerkraut, and cheese!

Then preheat your oven to 450ᴼF and line a baking sheet with some aluminum foil. Place strips of bacon on an oven-safe rack over the baking sheet and bake for around 15 minutes or so but not until they are fully done and crispy.

Remove from the oven and let the bacon fat to drain and then replace the aluminum foil when it got cooled down. Reduce the heat to 350ᴼF.

Meanwhile, prepare your brats. Whisk the beer, Worcestershire sauce, dry mustard, and garlic salt in a pot. Poke the brats a few times with a fork and add them in the pot and bring to a boil. Reduce and simmer for 15 minutes.

Now remove the brats from the liquid and let them cool. When the brats are cool enough to handle wrap a strip of bacon around them and secure with toothpicks. Place them back in the oven and bake for 15 to 20 minutes, flipping once halfway through until the bacon is fully cooked.

Make a delicious mayo-mustard mixture that will pair great with these bacon beer brats. All you have to do is combine some mayo with whole grain mustard and dijon in a small bowl. Refrigerate until you are ready to serve.

Now it’s time to toast some buns and serve your brats with plenty of cheese, pickles, sauerkraut and a big dollop of the mayo-mustard sauce. Enjoy.

Tips & Variations

  • Fry your bacon in a nonstick pan (instead of the oven) for 2 or 3 minutes but not until fully cooked.
  • Use light beer or your favorite beer. No rules here.
  • Make it hot! Use sriracha or any hot sauce to light these babies on fire.
  • If you prefer not to cook with beer, you can use vegetable or chicken broth. The results will be quite similar but NOT the same.

Want more bacon inspiration? Yeah, I thought so. Try some of my favorites.

Bacon-Wrapped Stuffed Beer Bratwurst

This post is sponsored by Smithfield, who noticed my ongoing brat-obsession and decided to help make these bacony bratwursts possible.

I wasn’t sure if I should post this recipe or destroy it immediately, because I’ve gotta be honest, it’s going to ruin run-of-the-mill grilled sausage for you. Once you’ve had Bacon-Wrapped Stuffed Beer Bratwurst you can never go back. They’re smoky, crispy, juicy, flavorful, and filled with your favorite ingredients, so you know… proceed with caution.

Before I get to the fillings though, let’s start from the ground floor.

You can dress ‘em up as much as you like, but your Bacon-Wrapped Stuffed Beer Bratwurst aren’t going to be amazing unless you’ve got a great foundation to build off of– AKA some killer beer brats.

Smithfield’s Craft Collection is perfect for the part, combining the flavors of Smithfield bratwurst and the nation’s finest handcrafted beer. And seeing as I grew up in the Greater Philadelphia Area, I just had to go with a local favorite (from the oldest brewery in the United States, I might add): Yuengling.

Smithfield’s premium pork + Yuengling’s full-bodied amber lager = the rich taste of tradition in an updated package, my friends.

If you’re on the East Coast like I am, you can get Smithfield Yuengling Traditional Lager Bratwursts for a limited time throughout the grilling season at East Coast grocers like Wakefern. If you’re elsewhere, consider trying other varieties of the Smithfield Craft Collection. You can find more information about the available varieties and shopping locations at

The beer brats are bold and delicious on their own, but when I’m firing up the grill to feed some guests, I like to go all out. The best way– at least according to all of my friends who tested these– is to stuff them with flavorful fillings and wrap them with bacon to hold it all together.

I decided to make 4 different filling varieties for mine: mac n’ cheese, jalapeño popper, sauerkraut, and pimento cheese. Each one only requires a handful of ingredients, but adds a ton of excitement (and cheesiness) to the brats. Well, except for the sauerkraut one– there’s no cheese in there, but the added vinegar and crunch from the sauerkraut is just as delicious, and it’s great for any friends who don’t eat dairy.

My personal favorite was the mac n’ cheese version, but each of my friends had a different filling they went wild for. Make ‘em all, stuff ‘em in, wrap ‘em up, and grill ‘em til they get that awesome char on the bacon and the filling begins to melt over and bubble (well, at least if you make the cheesy versions). Then tell me which is your favorite.

How to Make Bacon Wrapped Cheese Stuffed Brats

SO. Slice each brat lengthways, but not all the way through. Then cut a mozzarella cheese string stick in half lengthways, and place it into the brat.

And yes – there are five brats to a pack, so there will be one half of a cheese string left over – good snacking for the chef, I think!

Next, wrap two slices of bacon around the whole length of the sausage. If you're preparing this in advance, you can stop here. If you want to cook right away, you will need some pre-soaked wooden toothpicks – and yes they need to be pre-soaked for at least an hour to reduce the chance of them catching fire on the grill! So you may need to plan that part in advance.

Secure each end of bacon with a toothpick.

Place each brat cut/cheese side down on the grill. Because of the natural curve of the brat, the center will be the hardest to cook, so you may need to press down to get the bacon to crisp up. Once that side is cooked, flip it over. Continue to cook, and this time you may need to press the curled-up ends down onto the grill.

Carefully remove the toothpicks, then you can cook the remaining two sides – which are a lot easier! This is quite labor intensive grilling, I'm afraid – unlike when I recently tried cooking ribs on the grill for the first time! Oh – and you could also cook these inside on a grill pan – I love my non-stick Anolon!

When all four sides of bacon are cooked, you're ready to enjoy! I served this with a slightly smokey spicy ketchup – which was a super simple low carb ketchup (you could use Heinz Reduced Sugar Ketchup or G Hughes ketchup) mixed with a little chipotle powder!

Cheese-Stuffed Bacon Wrapped Smoked Brats

Inspired by recipes from BHG Special Interest Publications Grill It! and Smoke & Spice


  • 6 uncooked bratwurst links
  • 2 ounces jack cheese, sliced into thin strips
  • 12 slices bacon
  • 6 hearty rolls
  • Relish
  • Mustard


Soak wood 2 to 4 hours before preparing smoker.

Prepare smoker to 200 degrees F. Place rack in farthest slot from heat and line a drip pan with foil to catch melting cheese and fat drippings.

20 minutes before ready to smoke, remove brats from refrigerator.

Partially cook 6 slices of the bacon, set aside. Continue to cook the remaining 6 slices of bacon until crispy. Drain cooked bacon on a paper towel lined rack.

Slice the center of each brat, about 1/2 inch deep. Insert cheese strips into the brats. Wrap one slice of bacon around each cheese stuffed brat. Secure with wooden toothpicks.

Place brats in smoker and cook for 1 to 1 &ndash 1/2 hours until brats are cooked through.

Watch the video: Tamar Sang Her Face Off to Newest Single My Man. Misster Rays Reality Wrap (December 2021).