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Cheese, bacon, and onions make these Bacon Wrapped Brats the perfect summertime grilling dish that you can’t get enough of.
I love grilling, simple enough right? Well, I also love taking grilling to a new level and making some amazing things like these Bacon Wrapped Brats.
With cheese melted in the middle and everything covered in crispy bacon, all topped off with caramelized onions, you really cannot get any better.
When I do make brats, especially at cookouts, these are our most requested versions. There is just so much flavor in each and every bite I can see why.
There is a very good reason the bratwurst is such a classic food in the U.S.A.!
I love a good normal brat with some mustard and ketchup, but when you can add some little things to just make it just that much better, why not?
It turns the brat into a whole experience instead of just dinner. Things like this stick in your memory!
If you are looking for a fun and tasty recipe for your next grilling session, I highly recommend that you make these Bacon Wrapped Brats.
Some of my other favorite grilling recipes we have on our site include: Mustard Grilled Chicken Sandwiches, Herb Marinated Grilled Pork Chops and Grilled Potato Salad.
WHY THIS RECIPE WORKS:
- Easy-to-find ingredients help these come together quickly.
- They go with so many different sides.
- The BBQ sauce glaze really puts the flavor over the top.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Extra sharp cheddar cheese
- Bratwursts
- Bacon
- Sweet bbq sauce
- Lager beer
- Sweet onion
- Olive oil
- Kosher salt
- Pepper
- Hot dog buns
HOW TO MAKE bacon wrapped brats RECIPE:
- Place the toothpicks into a small glass and cover them with water, let them soak for an hour, this will help them not burn while grilling.
- Cut the cheddar cheese into ¼-inch wide strips, you will not use the whole block of cheese, set aside.
- Slice the brats down the length of them and cut in about ¾ of the way, leaving the bottom casing intact. Stuff one piece of the cheese along the length of the brat. Pinch the brat over the piece of cheese as best as you can.
- Tightly wrap two pieces of bacon around the length of the brat and secure it at both ends with a toothpick. You want to make sure that the brat is evenly wrapped in the bacon, this will help the cheese stay inside.
- In a small bowl stir together the bbq sauce and the beer, set aside.
- Remove the onion skin and root. Slice the onion about 1/4th of an inch thick into rounds. Separate the onion layers into a medium-sized bowl. Toss with the olive oil, salt, and pepper.
- Prepare your grill over medium heat. Once hot, turn it down to medium low.
- Place the brats directly onto the grates, cut side up and grill for about 5 minutes, start rotating the brats until the bacon cooks on the outside and an internal temperature reaches 160°F. Some of the cheese might leak out, but that is okay and expected.
- Baste the brats all over with the bbq sauce and continue to cook for about another 5 minutes until caramelized. You will need to flip the brats around during this time so the bbq sauce doesn’t burn.
- Once they are browned nicely and reach an internal temperature of 165°F, they are done, about 20 minutes total time on the grill.
- While the brats are grilling, you will be cooking the onions at the same time, I like to make a little foil tray to put the onions in and I will stir them around every couple of minutes to prevent burning, they are ready when they are soft and lightly browned, they will be done around the same time as the brats.
- When ready to serve, place a brat into a hot dog bun, top with some of the onions, and serve immediately.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE ANOTHER TYPE OF CHEESE?
Yes, we like to use the extra sharp cheddar because you can really taste the cheese through everything. But if that is not your favorite, some other types you can use include:
- Pepper Jack
- Mozzarella
- Colby Jack
- Monterey Jack
DO I NEED TO USE THE GLAZE?
The glaze is HIGHLY recommended. It really makes these Brats stand out. The beer flavor is very subtle but goes great with brats. If you don’t want to use beer, you can use apple juice, lemon-lime soda, or just water as well.
The bbq sauce glaze gives it a sweet element to the brat along with getting an addictive char on the outside, I highly recommend not skipping this step.
WHAT KIND OF BACON IS BEST?
Usually, for a lot of recipes, I use thick-cut bacon, but for this recipe, I do not recommend it since it may not crisp up and will be too flabby on the outside. We love to use applewood smoked bacon for this but use whatever kind you like.
ANY ADDITIONS?
Looking to level up your bacon brats? Here are some great ways to add delicious flavor and make this easy recipe even more memorable:
- Brown sugar – Sprinkle a little over the bacon before grilling for a sweet and smoky caramelized finish.
- Garlic powdeR or dry mustard – Add a pinch to your bbq sauce and beer brats mixture for extra zing.
- Cayenne pepper – Like a kick? This is the perfect way to add a little heat without overpowering.
- Chili sauce – Stir some into the beer and BBQ sauce blend for a bold, tangy twist.
- Beef broth glaze – Brush over the brats in the last few minutes for even more juiciness.
- Parmesan cheese – Sprinkle a little over the onions as they finish for extra cheesy flavor.
- Hot dog toppings – Add jalapeños, sauerkraut, or pickles for a full hot dogs experience.
- Pellet grill smoke – If using a pellet grill, toss in some hickory or applewood for smoky depth.
ANY SUBSTITUTIONS?
Making this for the first time or working with what’s in your fridge? These swaps keep the recipe flexible while still giving you great results:
- Bratwursts – Sub in Italian sausage or kielbasa for a different flavor profile — just make sure they’re uncooked bratwursts to start.
- Cheddar cheese – Try mozzarella, pepper jack, or gouda — any cheese that melts well in that slice of bacon cocoon.
- Bacon – Don’t have standard slices? You can use thin slices of bacon but avoid thick-cut — it won’t crisp in time.
- Lager beer – Swap with non-alcoholic beer, beef broth, or even cola for a delicious twist in the glaze.
- BBQ sauce – Out of your favorite brand? Mix ketchup, brown sugar, and vinegar for a quick homemade version.
- Hot dog buns – Try hoagie rolls, pretzel buns, or even tortillas for something fun and different.
HOW TO STORE:
REFRIGERATOR: These can be stored in an airtight container in the refrigerator (without onions store them separately), where they will keep for up to 3 days.
FREEZER: These can also be frozen, place brats in a freezer container and they will keep for up to 2 months.
To defrost, remove from freezer into the refrigerator overnight until thawed. To reheat place in the oven until heated through.
DANA’S TIPS AND TRICKS:
- Use your favorite beer for the sauce.
- Make sure you do not use thick-cut bacon for these.
- Other cheeses can be used, see above on suggestions.
- The onions can also be made in a skillet.
- Kielbasa and Italian sausage can be used for this recipe as well.
- These can be frozen, see above on how to do that.
Love a good cookout but want something just a little bit different? Then you need these Bacon Wrapped Brats.
If you like this recipe, you might also like:
If you’ve tried these BACON WRAPPED BRATS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cheese Stuffed Bacon Wrapped Brats
Ingredients
- 10 to othpicks
- Glass of water
- 8 ounce block of extra sharp cheddar cheese
- 5 bratwursts
- 10 slices bacon
- ⅓ cup sweet bbq sauce
- 2 tablespoons lager beer
- 1 large sweet onion
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 hot dog buns
Instructions
- Place the toothpicks into a small glass and cover them with water, let them soak for an hour, this will help them not burn while grilling.
- Cut the cheddar cheese into ¼-inch wide strips, you will not use the whole block of cheese, set aside.
- Slice the brats down the length of them and cut in about ¾ of the way, leaving the bottom casing intact. Stuff one piece of the cheese along the length of the brat. Pinch the brat over the piece of cheese as best as you can.
- Tightly wrap two pieces of bacon around the length of the brat and secure it at both ends with a toothpick. You want to make sure that the brat is evenly wrapped in the bacon, this will help the cheese stay inside.
- In a small bowl stir together the bbq sauce and the beer, set aside.
- Remove the onion skin and root. Slice the onion about 1/4th of an inch thick into rounds. Separate the onion layers into a medium-sized bowl. Toss with the olive oil, salt, and pepper.
- Prepare your grill over medium heat. Once hot, turn it down to medium low.
- Place the brats directly onto the grates, cut side up and grill for about 5 minutes, start rotating the brats until the bacon cooks on the outside and an internal temperature reaches 160°F. Some of the cheese might leak out, but that is okay and expected.
- Baste the brats all over with the bbq sauce and continue to cook for about another 5 minutes until caramelized. You will need to flip the brats around during this time so the bbq sauce doesn’t burn.
- Once they are browned nicely and reach an internal temperature of 165°F, they are done, about 20 minutes total time on the grill.
- While the brats are grilling, you will be cooking the onions at the same time, I like to make a little foil tray to put the onions in and I will stir them around every couple of minutes to prevent burning, they are ready when they are soft and lightly browned, they will be done around the same time as the brats.
- When ready to serve, place a brat into a hot dog bun, top with some of the onions, and serve immediately.
Notes
- Use your favorite beer for the sauce.
- Make sure you do not use thick cut bacon for these.
- Other cheeses can be used, see above on suggestions.
- The onions can also be made in a skillet.
- Kielbasa and italian sausage can be used for this recipe as well.
- These can be frozen, see above on how to do that.
Nutrition
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