Smoked Bratwurst, Braised Cabbage with Bacon and Apple Slices

Aromatic smoked sausage with tangy braised cabbage and crisp apples – a perfectly spiced delight!

1. 1

   Prepare the Smoker

   • Soak the wood chips in a bowl of water for at least 30 minutes, then drain well.
   • Set up your smoker or grill for two-zone (indirect) cooking, aiming for a stable temperature of 225-250°F (107-121°C).
2. 2

   Create the Beer Bath

   • Place a disposable aluminum pan or a cast-iron skillet on your stovetop or grill side burner over medium heat.
   • Melt the butter in the pan, then add the sliced onions. Sauté for 5-7 minutes until they begin to soften and become translucent.
   • Pour in the beer, then season with salt and pepper. Stir to combine and bring the mixture to a gentle simmer.
   • Carefully place the bratwursts into the beer and onion mixture, ensuring they are mostly submerged. Simmer gently for 15-20 minutes, turning them once halfway through. Do not allow the liquid to boil, as this can split the casings.
3. 3

   Smoke the Bratwurst

   • Add the drained wood chips to the hot coals or your smoker's wood chip box.
   • Using tongs, transfer the simmered bratwursts from the beer bath directly onto the cooler (indirect heat) side of the grill grates. Keep the beer and onion mixture warm to use as a topping.
   • Close the lid and smoke the brats for 60-75 minutes. The goal is to reach an internal temperature of 160°F (71°C), confirmed with a meat thermometer.
   • The casings will turn a deep, mahogany brown and become snappy.
4. 4

   Rest and Serve

   • During the last 5 minutes of smoking, place the bratwurst buns on the grill to lightly toast them.
   • Remove the smoked brats from the grill and let them rest for 5 minutes. This allows the juices to redistribute.
   • Place each bratwurst in a toasted bun. Top generously with the warm beer-braised onions, sauerkraut, and a drizzle of spicy brown mustard.