Smoked Brats and Sausage

Ingredients

• 2 lbs fresh bratwurst or pork sausage links
• 1 large yellow onion, sliced into rings
• 2 tbsp butter
• 12 oz beer or chicken broth
• 1 tsp caraway seeds (optional)
• Kosher salt and black pepper
• Hoagie rolls or buns
• Whole grain or yellow mustard
• Apple or cherry wood chunks

Method

1. Set the pit to 275–300°F with apple or cherry wood. Avoid heavy woods on brats — the sausage picks up smoke fast and can turn bitter.
2. Place brats directly on the grate. Do not pierce the casing — puncturing lets the fat and juices escape.
3. Smoke for 45-60 minutes until internal temp reaches about 155°F and the casing has a light golden color.
4. While brats are smoking, melt butter in a cast iron pan on the pit or a side burner. Add sliced onions and cook until softened and starting to caramelize. Season with salt and pepper.
5. Add beer or broth to the onion pan. Keep warm at a low simmer — this is the finishing bath.
6. Move the brats directly over high heat and sear for 1-2 minutes per side until the casing is snapped, lightly charred, and the internal temperature reaches 160°F.
7. Transfer seared brats directly into the warm onion-and-beer bath. Rest for 5-10 minutes before serving.
8. Serve on rolls with mustard and the caramelized onions.