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Home Thüringer Braadworst van de Kamado

BBQ Summer German Sausage Kamado Quick Meat

Thüringer braadworst is almost sacred in Germany: a crisp casing, juicy inside and full of spicy flavor. On a keij kamado compact that sausage reaches its absolute best. The ceramic keeps the heat stable and even, so the sausage is cooked through before the outside burns. Serve with mustard and a sturdy roll, and you have a meal no one will say no to.

Recipe

Thüringer braadworst on the Kamado

Thüringer braadworst is a classic you can elevate to a whole new level on the kamado. The ceramic core provides steady heat and just that bit of smoke that makes this sausage so irresistible.

Course	Main course
Kitchen	German
Servings	4 people

Preparation time

Preparation time	10 min
Stiffen up min.	2 min
Total	40 min

Equipment

Kamado BBQ
Charcoal
Firelighters
Grill grate
Grill tongs
Meat thermometer
Cutting board
Small frying pan or grill pan (for the onions)

Ingredients

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)

How to make Thüringer braadworst on the kamado?

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.

Cooking mode Prevents your screen from going to sleep

The Thüringer braadworst is simple and that's exactly its strength. Good sausage, steady heat and a bit of patience are all you need. The kamado does the rest: constant temperature, a subtle smoky flavor and a crisp exterior that really crackles when you bite into it. This is barbecue without fuss, with a result to be proud of.

Want to deepen the flavor even more? Add a small piece of smoking wood to the coals just before the sausages go on. Cherrywood or beech works great with pork. Small detail, big difference. And those grilled onion rings? They're not a side note — they complete the dish.

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