Beer Braised Sausages on the Big Green Egg
Beer braised sausages on the Big Green Egg stay juicy inside, char beautifully outside, and make an easy crowd-pleasing cook.
Servings: 8 people
Equipment
- aluminum pan
Ingredients
For the Sausages:
- 8 fresh bratwurst or fresh pork sausage links
- 3 session IPA beers 12 ounces each
- 1 yellow onion sliced
- 2 tbsp stone ground mustard
For Serving:
- Stone ground mustard
- BBQ red cabbage
- Grilled vegetables
- Toasted buns
Instructions
- Set up your Big Green Egg for direct cooking. Preheat the dome temperature to 350°F.
- Slice the yellow onion.
- Place a disposable aluminum pan directly on the cooking grate.
- Add the beers to the pan. Add the sliced onion. Add the stone ground mustard. Stir to combine.
- Add the raw sausage links to the beer mixture.
- Let the sausages gently braise over direct heat.
- If serving BBQ red cabbage, start cooking it alongside the sausages now.
- Monitor the internal temperature with an instant-read thermometer.
- Once the sausages reach 135°F internal temperature, remove them from the beer braise.
- Place the sausages directly on the grill grate over the fire.
- Grill for a few minutes per side, turning as needed.
- Continue cooking until the sausages reach 160°F internal temperature.
- Remove from the Big Green Egg.
- Serve hot with stone ground mustard.
- Add BBQ red cabbage, grilled vegetables, or toasted buns if desired.
Notes
This method works beautifully with bratwurst, Italian sausage, cheddar brats, jalapeño sausage, or other fresh pork sausages. Do not use fully cooked sausage for this method. Fresh raw sausage works best. Pulling the sausages at 135°F before the final sear helps keep them juicy.**