Bacon Wrapped Bratwursts with Beer Cheese Sauce are a delicious mash-up of some of the world’s tastiest foods. Juicy grilled brats, crispy bacon, and melty, rich beer cheese sauce. Perfect hand-held food for your backyard get-togethers or tailgating parties!
This recipe starts with tradition German style uncooked bratwursts. Don’t buy anything pre-cooked for this recipe or your brats will be overdone and dry before your bacon is crisp. Speaking of bacon, keep it simple. No need to go crazy with super thick cut maple or peppered bacon. Just make sure it is nice and meaty and preferably hickory or apple wood smoked. If you have it available, definitely try making these with my homemade bacon. Game changer! Plan on 2 pieces of bacon per bratwurst.
Now for the beer cheese sauce! This is a really simple recipe that you can easily adapt to use as a dip or a soup depending on how much liquid you add. The amount called for in the recipe below makes this perfect for drizzling all over the bacon wrapped bratwursts, but if you wanted to make a thicker dip for crackers or vegetables reduce the amount of milk and beer. If you want to eat it as a soup, increase the amount of liquid until you reach the consistency you like!
The last thing you need to know for this recipe is how to set up your grill! You’re going for High, indirect heat. You want your grill to be hot enough to crisp the bacon (around 400-450 degrees) but you don’t want the bacon wrapped bratwursts sitting directly on top of the flames. The rendered fat will drip down onto the flames and cause some serious flare-ups that can cause your brats to taste ashy.
Place the coals on one side or turn on the burners on one side (or if you’re using a pellet grill, you’re already cooking indirect) and grill your bacon wrapped bratwursts just on the edge of that high heat without being directly over the flame. If you want to add a little extra crispiness, move the brats to the direct flame side for 1-2 minutes when they are almost to the correct internal temperature. Most of the fat will have rendered at this point so you shouldn’t have to battle flare-ups too much. Just make sure you are turning regularly at this point.
Don’t forget to toast your buns as well! From there, you are ready to load up with a bacon wrapped bratwurst and some ooey gooey beer cheese. If you want to add a little extra crunch or flavor, some tasty additions would be chopped white onions, pickle relish, and some nice whole grain mustard.
Crispy bacon wrapped bratwursts are smothered in a rich beer cheese sauce.
- 6 bratwursts
- 12 slices bacon
- 3 Tablespoons salted butter
- 3 Tablespoons all-purpose flour
- 3/4 cup whole milk
- 3/4 cup beer (preferably an ale)
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (less if you want the sauce to be mild)
- 3 cups extra sharp cheddar cheese
Preheat your grill to 400-450 degrees F for indirect grilling.
Wrap each bratwurst with two strips of bacon. Tuck the ends of the bacon strips or secure with toothpicks so the bacon doesn't unravel on the grill.
Cook the bratwursts on indirect heat for 10-15 minutes, turning frequently, until the internal temperature of the bratwursts reaches 165 degrees F.
Once your brats are on the grill, start the beer cheese sauce.
In a medium skillet over medium heat, melt the butter and whisk in the flour until a thick paste forms.
Pour in the milk and whisk constantly, breaking up any clumps, until the mixture comes to a boil. Stir in the beer, again whisking constantly, until the sauce is smooth.
Reduce the heat to low and stir in the dijon mustard, salt, cayenne pepper, and garlic powder.
Add the cheese to the sauce in batches and stir in slowly until the cheese is entirely melted.
Toast your bratwursts buns on the grill and then start serving the bacon wrapped bratwursts in the toasty buns alongside the warm beer cheese sauce. I find it best to keep the sauce warming in the skillet during serving to prevent the cheese from getting hard. Enjoy!!