Grilled Venison Brats and Sauerkraut

This classic combo develops even more flavor when you grill them together

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
4-8
serves
Easy
difficulty

We make a lot of our own bratwurst and kielbasa here at Timber2Table, but we’re also blessed with a few really good processors and several friends in the area who make some quality products of their own. We often trade sausages with friends to try those made by other folks. 

Pick any venison sausage you like, either homemade or from a processor.

One of our favorite ways to serve brats is to top them with our homemade sauerkraut. Even brats cooked on the stovetop topped with kraut heated in a pan are good, but cooking them on the Traeger grill adds an extra layer of wood-fired flavor you just can’t get indoors. If you don’t have the time or space to make your own sauerkraut, find a brand you like at the store and go that route. 

Serve the sausages on a bun and piled high with smoked sauerkraut.

I like to start the kraut in an aluminum pan on the bottom shelf of my smoker with the sausages on the upper shelf situated directly above the kraut. That way, all those tasty drippings from the sausage cascade down into the pan below, adding even more flavor. 

Once the sausages are cooked through, I add them directly to the pan with the kraut and let them simmer a bit longer. Serve them up on your favorite bun for a quick and easy meal.

Ingredients

1 to 2 pounds venison brats, kielbasa, or other sausage

32 ounces sauerkraut, either purchased or homemade

Buns

 

Cooking Instructions

You can’t get much simpler than this. Empty the kraut into an aluminum pan.

Pour the kraut into a disposable aluminum pan.

Place it on the lower shelf of your Traeger grill. Lay the sausages on the upper grate, directly above the pan.

Start your Traeger with the sausages on the rack above the kraut.

Slow smoke at 225 degrees with the SuperSmoke function turned on for 1.5 hours or until the sausages reach an internal temperature of 145 degrees. 

When the sausages are almost done, add them directly to the kraut pan to finish cooking.

Add the cooked sausages directly to the kraut. Cook an additional 30 minutes. Serve the sausages on a bun topped with sauerkraut.

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