Thüringer braadworst on the Kamado

Ingredients

• 4Thüringer bratwursts
• 4sturdy rolls, such as Vienna rolls or pistolets
• 4 tbspcoarse mustard
• 2onions, sliced into rings
• 1 tbspoil, for the onions
• to tastesalt and pepper
• to tastechives or parsley, optional, for garnish

Instructions

1. 1

   Heat the kamado

   Light the kamado with charcoal and two firelighters. Let it reach a stable temperature of 180–200°C; this takes about 15 minutes.

2. 2

   Start grilling

   Put the bratwursts directly on the grill grate over the coals. Leave them untouched for the first 3 minutes so the grill marks can form.

3. 3

   Turn the sausages

   After 3 minutes, turn each sausage a quarter turn using tongs. Repeat every 2–3 minutes until evenly golden-brown and lightly charred all over. The total grilling time is about 10–12 minutes.

4. 4

   Check doneness

   Check the centre of a sausage with a meat thermometer; it should reach at least 72°C.

5. 5

   Rest the bratwurst

   Take the sausages off the kamado and rest them on a chopping board for 2 minutes to help keep the juices in the meat.

6. 6

   Fill the rolls

   Slice the rolls open and spread them generously with coarse mustard. Add a bratwurst to each roll and garnish to taste with grilled onion, chives or a drizzle of ketchup.

7. 7

   Serve straight away

   Serve immediately and enjoy.

What is Thüringer bratwurst?

Thüringer bratwurst is a German sausage associated with Thuringia, traditionally cooked over a grill. This version keeps things simple: charcoal grilling, a sturdy roll and a generous layer of coarse mustard.

The kamado’s ceramic body holds steady heat, while the charcoal lends the sausages a gentle smokiness. Turning them in small increments helps brown the surface evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 25g protein, 48g carbs, 39g fat.

The bratwurst supplies most of the protein and fat, while the rolls contribute most of the carbohydrates; mustard and onions add flavour with smaller amounts of energy. For a more balanced plate, serve with a crisp salad or grilled vegetables alongside.

Choosing the sausages and rolls

Sausages: use Thüringer bratwursts if available, as their seasoning is central to the dish. Keep them chilled until you are ready to grill.

Getting an even char

First sear: leave the sausages in place for the first 3 minutes to give the underside time to mark. Turn them a quarter turn with tongs, then repeat every 2–3 minutes.

Heat: keep the kamado stable at 180–200°C and watch for flare-ups from dripping fat. Shift a sausage briefly if it begins to scorch.

How to check they are done

Colour: aim for an even golden-brown exterior with light charring, rather than a blackened casing. The stated grilling time is about 10–12 minutes, but the sausages’ thickness and grill conditions can affect it.

Temperature: check the centre with a meat thermometer and make sure it reaches at least 72°C. Rest the sausages for 2 minutes before serving.

Preparing the onions

Onions: the ingredients include sliced onions and oil, and the serving suggestion calls for grilled onion. The method does not specify how to cook them, so use your preferred grilling approach and season with salt and pepper to taste.

Mustard and serving

Mustard: spread it generously inside each roll so its sharp, tangy flavour balances the rich sausage. Add the bratwurst while it is still warm.

To serve: finish with grilled onion and chives or parsley if you like. Serve straight away, while the rolls are soft and the sausage is hot.

Recipe notes & tips

• Let the kamado settle at 180–200°C before adding the sausages.
• Use tongs to turn the bratwursts without piercing their casings.
• Keep an eye on the grill if fat drips onto the coals and causes flare-ups.
• Check the centre temperature with a meat thermometer rather than relying on colour alone.
• Rest the sausages for 2 minutes before putting them in the rolls.

Variations

• Herb finish: add chopped chives or parsley just before serving.
• Mustard swap: use a milder or hotter mustard to suit your preference.
• Onion topping: serve the grilled onion rings generously over the bratwurst.
• Ketchup finish: add a drizzle of ketchup alongside the mustard.
• Open roll: serve the sausage and toppings in an open roll for easier assembly.

Common mistakes to avoid

• Turning too soon: leave the sausages untouched for the first 3 minutes so grill marks can form.
• Piercing the casing: use tongs rather than a fork to help keep the juices inside.
• Guessing doneness: check that the centre reaches at least 72°C with a thermometer.
• Over-charring: turn the sausages every 2–3 minutes and move them if flames catch.
• Skipping the rest: allow 2 minutes on a chopping board before serving.

How to store

Refrigerate leftover cooked sausages and onions promptly in a covered container and use within 3 days. Reheat until piping hot; keep the rolls separate and assemble just before serving.

Frequently asked questions