• 4 Kanada City Cattle Co. Bacon Cheeseburger Bratwurst (1)
  • 3 Beers
  • 1 Onion, sliced thin
  • Hot Dog Buns
  • Mustard (2)


  • In a pot bring beer, sliced onions, salt, and bratwursts to a boil. Turn down to low heat and let simmer until brats are 145* internal. (3)
  • Get a skillet or grill hot. Sear the brats to get a nice crust.
  • Remove brats to rest. If you need to hold them for a while you can put them back in the pot on low until ready to eat.
  • Wrap buns is a damp paper towel and microwave for 30 seconds.
  • Add brat, mustard, and onions to your bun.
  • Eat and enjoy!


  1. I used these from KCCO and they’re amazing. They’re wagyu brats, and although you can taste the bacon cheeseburger it trends a little more towards traditional brats, especially with the beer bath. I don’t drink much beer so I use whatever’s left over from the last time we had guests over.
  2. I love a nice whole grain and/or stone ground mustard with my brats, but use whatever you like. A little spice is nice too.
  3. If you’ve got a high quality meat you don’t need to take it to 165* like they recommend. It’ll gain some heat during the sear too. Go to whatever internal temp you’re comfortable with.

© 2020 Mitchell Schwartz

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2 Responses

  1. Mike says:

    Mitch, I enjoy your cooking videos! During your stove top bratwurst video, I saw you checking the temperature with a handheld external thermometer — it was orange. Does this check the internal temperature or are you basing the “doneness” on the external temp and then converting it to an estimate of the internal temp? Do you mind sharing the brand of thermometer?

    Thanks and Go Chiefs!

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