Smoked Bratwursts with Beer-Braised Cabbage & Onions

By Christie Vanover | Printed February 25, 2023 | Final Up to date February 27, 2023

What are bratwursts

Bratwursts are German-style sausages. They’re historically made with floor pork that’s blended with traditional spices like salt, pepper, garlic powder, onion powder and sugar. Then, these flavors are accentuated with herbs like marjoram and caraway seeds, which give them their distinctive taste.

The flavored meat is stuffed into sausage casings and twisted into 6-inch lengthy brats.

You’ll find pre-made, raw bratwursts within the meat part at your native grocery retailer. They’re often close to the Italian sausages and floor meat.

When you’re feeling extra adventurous, it’s also possible to make Do-it-yourself Bratwurst.

Bratwurst, sauerkraut and beer go hand in hand. This recipe includes making a fast smoked, beer soaked sauerkraut that will get piled proper on high of the most effective smoked brats with spicy mustard. It’s out of this world.

• Coleslaw Combine: Seize a bag of pre-shredded cabbage and carrots. It can prevent a lot of time.
• Yellow Onion + Garlic: I like yellow onion for this recipe. The sweetness goes nice with the beer.
• Beer: Use a darkish or amber. It can present extra depth and richness to the cabbage.
• Spicy Brown Mustard: The mustard will get combined into the cabbage and added on high. When you don’t like spicy mustard, use yellow mustard.
• Honey: For only a contact of sweetness.
• Caraway Seeds: This gives the genuine German flavors that you just discover in sauerkraut.
• Salt + Pepper
• Bratwursts: Purchase a pack of pre-made, raw brats or make your individual.
• French Sandwich Rolls: These are my favourite rolls for brats. They’re bigger than scorching canine buns in order that they maintain the big sausage and toppings nice.

1. STEP ONE: Let’s begin with the simple stuff. Seize a bag of pre-shredded coleslaw combine. The cabbage and carrots are already mixed and uniform in dimension. Toss it in a bowl with some onion and spices and a bottle of beer. The darker the beer, the extra taste you’ll get. Place the bowl on the preheated smoker.

2. STEP TWO: Add the German sausage in a single layer to the recent grill over the cabbage combine. Shut the lid and smoke for 1 hour.

3. STEP THREE: You’ll see the colour of the smoked bratwurst rework, and the cabbage might be delicate and smokey. After 1 hour, the interior temperature of the bratwursts ought to surpass 165F levels, which is the protected temp for floor meat.

How you can serve smoked bratwursts

Take away the bratwurst sausages and cabbage from the grill.

Tuck the bratwurst in a bun and high them with that smoked cabbage and a few spicy brown mustard. The brats will nonetheless have that signature snap with juiciness that runs down your face.

It’s that simple to smoke an ideal brat for a weeknight dinner or tailgate get together.

Storage

You’ll be able to retailer cooked bratwursts in an hermetic container within the fridge for 5-7 days. Retailer the cabbage and brat buns individually. While you’re able to assemble, warmth the brats and cabbage individually and cargo them in a bun with mustard.

You may as well freeze the smoked bratwursts for just a few months. The cabbage nonetheless doesn’t freeze properly.