Hickory Smoked Beer Bratwurst




  • 2 LBS Fresh Bratwurst Sausages
  • 2 Large Sweet Onions Thinly Sliced
  • 1 Cup Salted Butter
  • 6 (12 Ounce) Cans of Your Favorite Beer
  • 2 Teaspoons Fine Black Pepper
  • 10 Sheboygan Hard Rolls (or Hoagies…no hot dog buns please)
  • Hickory Wood Chips For Smoking As Needed


Many will say, “Prick the sausage casings numerous times to prevent them from bursting while cooking.” Don’t do it! Seal in the flavor by not pricking, and if it bursts, it bursts.

Place in a large stock pot the onions, salt, butter and beer over medium heat, and add the bratwurst when approaching boiling point. Simmer the mixture for 30-40 minutes.

Preheat grill for medium heat.

Place Mo’s Smoke Pouch full of Hickory Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.


As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Remove the bratwurst from the stock pot, place it over the heat, cover, and grill for 10-15 minutes, turning occasionally to brown evenly. As always, keep the grill lid closed as much as possible so as to trap the smoke with the bratwurst and to prevent oxygen from igniting the smoking wood. Serve the bratwurst over a toasted hoagie bun, piled high with the onions strained out of the stock pot. Add a little fine black pepper to taste. The best mustard is a brown Wisconsin German-style Düsseldorf.

Suggested Sides:

  • Sauerkraut
  • German Potato Salad
  • Dill Pickle
  • Kettle Potato Chips
  • Balsamic Pasta Salad
  • A Good Pilsner Beer in a Frosty Mug