If you're a fan of jalapeno poppers and love a good bratwurst, this recipe is about to change your grilling game. My jalapeno popper stuffed bratwurst recipe takes everything you love about those creamy, cheesy, and spicy bites and stuffs them right into a juicy sausage.

This easy recipe will be the favorite of your next gathering!

Click Here to Print this Jalapeno Popper Stuffed Bratwurst Recipe and save for later

A yellow tray of raw sausages next to a jalapeño pepper, a block of cream cheese in silver packaging, and a few strips of raw bacon, all placed on a wooden surface.

Why You'll Love This Recipe

You get a rich, juicy delicious flavor with every bite! They cook up beautifully on a pellet or even gas grill, adding and have a ton of flavor in every bite.

A green measuring cup holds shredded cheddar cheese above a white bowl containing chopped bacon, cream cheese, and green herbs. The bowl is placed on a wooden surface.

Ingredients

8 Bratwurst or your favorite pork sausage (hot Italian sausage works too!)
8 oz block of cream cheese, softened
1 large jalapeno, finely diced
½ cup cheddar cheese, shredded (pepper jack cheese is another great option!)
4 slices of bacon (you can use regular or thick cut) chopped and cooked crispy
Your favorite BBQ seasoning

Raw sausage meat is spread on a wooden butcher block. Two sausages are split open, revealing the minced meat inside, and centrally placed raw mince is also visible. The block has a checkered pattern.

Instructions

Preparation:

Get your grill preheated to 300F and setup for indirect heat. This means that flame/ heat will not be hitting the meat directly.
Using a sharp knife, carefully slice each bratwurst lengthwise, forming a canoe shape. Be careful not to cut all the way through.
In a large mixing bowl, combine the softened block of cream cheese, shredded cheddar cheese, finely diced jalapeno, crispy chopped bacon, and BBQ seasoning (garlic powder and onion powder). Mix until smooth.
Spoon the cream cheese mixture into each sausage boat, filling them generously.
Use three toothpicks per brat to help them hold their shape while grilling.

Three raw, partially sliced beef rolls stuffed with a mixture of cream cheese, chopped herbs, and diced vegetables are arranged on a wooden cutting board with a geometric pattern. Picture of jalapeno popper stuffed bratwurst being ready to be cooked.

Click Here to Print this Jalapeno Popper Stuffed Bratwurst Recipe and save for later

Cooking:

Place the jalapeno popper stuffed bratwurst onto the wire rack over a baking sheet, then move them to the preheated pellet grill.
Cook using indirect heat until the internal temperature reaches 160°F, about 45-60 minutes.
Move the stuffed sausages to direct heat for 3-5 minutes to get a nice sear on the bottom.
Remove from the grill and let them rest on the wire rack for 5-10 minutes before serving.

Uncooked pork tenderloin split open and filled with a creamy mixture of cheese and herbs. Four toothpicks secure it closed. It rests on a wooden cutting board with a geometric pattern.

Serving Suggestions:

These jalapeno popper stuffed bratwurst pairs great with classic BBQ sides like coleslaw, potato salad, or baked beans.
Top with extra diced jalapeños for a spicier kick.
Pair with a cold beer and enjoy the bold flavors of this easy recipe at your next BBQ.

Recipe Notes & Pro Tips

Three stuffed steaks are grilling on a barbecue grill. The steaks are topped with a mixture of cheese, herbs, and spices, and are held together with wooden skewers. The grill is outdoors, and the sun is shining brightly.

Always soften your block of cream cheese before mixing—it blends much easier.
Don't overstuff the sausage boats to keep the filling from spilling out.
A pellet grill gives an amazing smoke flavor, but a propane grill works too. An oven will work also same time and temp.
Next time, try swapping cheddar cheese for pepper jack cheese for an extra kick.
Use a meat thermometer to track the internal temperature—no guesswork needed!

Watch Me Make Them

If you like this recipe - please press the “Subscribe button” on the video below (you won’t leave this page)

Other Recipes You'll Love: