Hot Dogs, Brats, and Sausages

Smoked Bratwursts

The best way to cook bratwurst isn’t the usual direct grilling. It’s smoking. Smoke-roasting gives you terrific flavor (think bratwurst meets “hot guts”—Texas smoked beef sausage) with zero—I repeat zero—loss of juiciness. If you do it right, you’ll get a smoke ring, and best of all, you’ll eliminate the risk of a grill fire. Enjoy this Smoked Bratwursts recipe.

Smoked Bratwursts Recipe

Smoked Bratwursts

Recipe Notes

Yield: Makes 10 sausages
Method: Hot-smoking
Equipment: An instant-read thermometer; hardwood of your choice—enough for 45 minutes of smoking

Ingredients

10 bratwursts or other fresh sausages (2 to 3 pounds)
1 tablespoon extra virgin olive oil, or as needed
Hot dog buns or kaiser or semmel rolls (optional)

Suggested toppings:

Sauerkraut
Onions, peeled and diced or thinly sliced
Mustard
Horseradish sauce, or better yet, horseradish mustard

Recipe Steps

Step 1: Set up your smoker following the manufacturer’s instructions and preheat to 275° to 300°F. (This is a little hotter than the low-and-slow method, but the heat helps crisp the sausage casings.) Add the wood as specified by the manufacturer.

Step 2: Lightly brush the sausage casings on all sides with olive oil. Arrange them on the rack in the smoker. Smoke the brats until the casings are bronzed with smoke and the meat is cooked through (the juices will bubble under the casing), 30 to 45 minutes. Another test: Insert the probe of an instant-read thermometer through one end of the sausage, toward the center. The internal temperature should be at least 160°F.

Step 3: Transfer the smoke-roasted brats to buns, or arrange on a platter. Serve with your choice of toppings.