🍖Smoker BBQ
Bradley Smoked Sausages
Fresh sausages or bratwurst hot-smoked until snappy and bronzed — simple, and miles better than grilled.
10 min
Prep
2 hr
Cook
Easy
Difficulty
3
Ingredients
4
Steps
Ingredients
Servings
- 6 good-quality sausages or bratwurst
- 1 tsp BBQ rub (optional)
- Apple or maple bisquettes
Method
- 1
Pat the sausages dry and dust lightly with BBQ rub if using.
- 2
Hot smoke in the Bradley at 110°C (225°F) over apple, turning once, until the internal temperature reaches 71°C (160°F) and the casings are taut and golden — about 1½–.
- 3
Rest so the casings snap when bitten.
- 4
Serve in rolls with mustard and smoked onions.
Notes
- Low and slow keeps the fat in — no splitting, no flare-ups.
- Apple and maple bisquettes suit pork sausages best.