Updated: Aug 2, 2020
First you start with the “BRATS”, I use Johnsville Brats because I just like them and they are more like fat hot-dogs than sausages. Cut the brats into three pieces and Butter-fly them )slice down the middle almost all the way through and open them)
Cut a slice of pepper-Jack cheese into four squares and place a piece in the middle, press into the V of the brat. Slice up a Jalapeno pepper into thin slices and place one (or two) on the cheese.
Place a thick ring piece of sauteed red onion over the brat
Take a slice of good bacon (thicker is always good) and wrap the brat snug wrapping from one end to the other to get an even cover.
They should look like this when your done.
Using two skewers, slide the brat onto the skewers keeping them about 3/8″ apart so they cook evenly. metal skewers hold four brats nicely
Grill med-high heat until bacon is nice and browned on one side then flip and grill until that sode is browned, only flip once. Depending grill type could be 5 to 7 minutes per side.
And there ya have it. For the sauce I used 3/4 cup sour cream, 1 tbls Cajun Seasoning, 2oz Tequila, 1 tsp Cayenne pepper, 3 smashed cloves garlic and 1/4 of a red onion diced fine, mixed up and let set in the fridge over night to really get that bite to it.