Ingredients

For the brats

6, 12 in.-wooden skewers, cut into fourths, soaked in water about 30 minutes

6 brats

12 slices bacon, cut in half

For the glaze

¼ cup brown sugar

1 Tbsp. yellow mustard

1 Tbsp. soy sauce

2 tsp. sriracha garlic chili sauce, or to taste

Hot, honey and yellow mustards for serving

Instructions

Begin by immersing the skewers in water while you prepare the brats.

Preheat the grill to 450°F.

Divide the brats into four equal pieces.

Wrap each brat segment in a half-slice of bacon, securing it with a skewer.

I do like sprinkling Meat Church Honey Hog on mine.

Create the glaze by mixing brown sugar, yellow mustard, soy sauce, and sriracha sauce until the mixture is smooth. Brush a generous amount of the glaze onto each brat.

Grill the brats until the bacon becomes crispy, and the internal temperature of the brats reaches 160 degrees. Turn them once halfway through the grilling process, basting as necessary with additional glaze.

Serve the grilled brats with hot yellow and honey mustards. Personally, I use the glaze as a delectable dipping sauce—it adds an extra layer of flavor!