Place the sausage in the middle of the bacon then wrap the bacon around the sausage. There should only be a 1 inch (2cm) overlap, any bacon excess beyond this should be cut off.
Wrap each sausage with a piece of the precooked bacon and secure with a toothpick. Place the brown sugar in a bowl and roll each sausage and bacon bundle in it. Place the sausages on a wire rack over the foil-lined pan. Always use the wire rack.
Slice each brat lengthways, but not all the way through. Then cut a mozzarella cheese string stick in half lengthways, and place it into the brat. Wrap two slices of bacon around the whole length of each sausage. Secure each end of bacon with a toothpick.
Fry the bacon in a large pan over medium heat until some of the fat is rendered but the bacon is still pliable. Do not let the bacon get crispy, or you won't be able to wrap it around the sausages. Place the bacon on paper towels and cool it down for 5 minutes. Wrap each sausage with a piece of the precooked bacon and secure with a toothpick.