Bratwurst de Thuringe au kamado

Ingrédients

• 4 Thüringer braadworsten
• 4 sturdy rolls (e.g. Vienna rolls or pistolets)
• 4 tbsp coarse mustard
• 2 onions, sliced into rings
• 1 tbsp oil (for the onions)
• Salt and pepper to taste
• Chives or parsley for garnish (optional)

Préparation

1. 1

   Light the kamado using charcoal and two firelighters. Let the kamado heat up to a stable temperature of 180-200 degrees Celsius. This takes about 15 minutes.Place the Thüringer braadworsten directly on the grill grate over the coals. Leave them undisturbed and don't touch them for the first 3 minutes so a nice grill mark forms.After 3 minutes, turn the sausages a quarter turn with tongs. Repeat this every 2 to 3 minutes until the sausages are evenly golden-brown and lightly charred all around. Total grilling time is about 10 to 12 minutes.Check doneness: the internal temperature should be at least 72 degrees Celsius. Use a meat thermometer for this.Remove the sausages from the kamado and let them rest for 2 minutes on a cutting board. This keeps the juices in the meat.Slice the rolls open and spread them generously with coarse mustard. Place the braadworst on the roll and garnish to taste with grilled onion, chives or a drizzle of ketchup.Serve immediately and enjoy.