Smoked Bratwurst
1:15 - Prep 0:15 / Cook 1:00
Intermediate
Smoked Bratwurst are cooked low and slow to keep all those juices in the casing to give you a burst of flavor when you take a bite. They’re tender on the inside with great smoky apple wood flavor. Then they’re topped with whole grain mustard and onions sautéed with butter, brown sugar and your favorite amber or pale ale for great texture.
About the Cut:
Bratwurst is a link sausage that originated in Bavaria. It’s typically made with minced or finely chopped meat, usually pork and veal, and seasoned with ginger, nutmeg, coriander or caraway.
12 Servings
Ingredients
Bratwurst
- 12 bratwurst links
- 12 brat buns
- > whole grain mustard
- 2-3 apple or cherry wood chunks
Beer Braised Onions
- 3 medium yellow onions, sliced
- 1/2 cup butter
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup beer (amber or pale ale)
Preparation
List
Steps
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1.
Preheat your smoker to 225°F and toss a few wood chunks onto hot coals for smoking.
2.
Place brats in your smoker. Cook until the internal temperature reaches 155°F, about 1 hour.
3.
In a heated skillet, sauté the onions in butter until golden brown. Then stir in brown sugar, salt and pepper. Add beer and cook until the beer is completely absorbed, 30 to 45 minutes.
4.
Serve brats in brat buns with beer braised onions and whole grain mustard.
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