Smoked Sausages and Bratwurst cooked low and slow for maximum juiciness, then finished with a light char for irresistible snap. This easy smoked sausage and brats recipe is perfect for backyard smokers, tailgates, and casual BBQ gatherings.
Heat smoker to 225–250°F (107–121°C).
Use apple, cherry, or hickory wood for balanced smoke.
Place sausages directly on smoker grates.
Smoke uncovered for 45–75 minutes, turning once halfway through.
Internal temp should reach 150–155°F before finishing.
Choose one option:
Direct Grill Finish (Best Texture)
Move sausages to a hot grill or smoker hot zone (375–425°F).
Grill 5–10 minutes until browned and internal temp reaches 160°F.
Beer & Onion Bath (Juicy + Flavorful)
Simmer sausages in beer, onions, and peppers for 10 minutes.
Finish on grill for light char.
Rest sausages 5 minutes.
Serve in buns or sliced with sides.
Grill over indirect heat at 350–375°F for 20–25 minutes.
Finish over direct heat for char.
Sauerkraut or German potato salad
Baked beans
Grilled onions & peppers
Coleslaw
Corn on the cob
Soft pretzels or crusty rolls
Beer: Lager, pilsner, Oktoberfest, or wheat beer
Wine: Riesling or Grüner Veltliner
Non-alcoholic: Sparkling lemonade, root beer, or iced tea
Never pierce sausages—you’ll lose precious juices.
Smoking adds flavor even to pre-cooked sausages.
Brats love a beer finish, but skip boiling before smoking.
If skins tighten, lower heat slightly and cook longer.
Leftovers slice beautifully for pasta, pizza, or breakfast hash.
6 servings