Saucisses de Thuringe et pains burger en cuisson directe sur la grille d'un Kamado Forest Grill.

Thuringian sausages grilled on a Kamado barbecue

Table of Contents

    Authentic and wonderfully convivial, the Thuringian sausage—or "Thüringer Rostbratwurst" in German  embodies the spirit of German grilling: a simple product, but one that demands precision in cooking.

    Here, it all comes down to fire control. Too hot, it burns. Too gentle, it dries out.
    On a Kamado, you get the perfect balance: even browning, a lightly crisp skin, and an incredibly juicy centre.

    It’s that precision that turns a simple sausage into a true grilling experience.

    A quick, easy recipe—ideal for making the most of direct charcoal grilling.

    Ingredients

    For this recipe, choose PGI Thuringian sausages for an authentic flavour.

    • 6 to 8 Thuringian sausages
    • 1 tablespoon of olive oil
    • Black pepper
    Round black cast-iron cooking grate, designed for even heat distribution and perfect sear marks on the barbecue or the kamado.

    Cast iron grate

    Buy
    Long, slim precision stainless-steel tongs, ideal for turning or lifting delicate foods on the barbecue.

    Stainless steel tongs

    Buy

    Kamado prep

    Step 1: Prepare the kamado

    Light with 1 to 2 firelighters and let the charcoal come up to temperature for 10 to 15 minutes with the lid open. Stabilise the temperature at around 180 to 220°C.
    Simply set the cooking grate over the embers, without a heat deflector.

    Step 2: Prepare the sausages

    Lightly brush the sausages with a little oil to prevent them sticking to the grate. Never prick the sausages before cooking.
    Add a light grind of pepper if needed.

    Step 3: Cooking the sausages

    Place the sausages directly on the hot cooking grate.
    Cook for 10 to 15 minutes, turning regularly to achieve an even colour.

    The aim is a nicely browned skin, even cooking, and a juicy, flavoursome interior.

    Gentle, controlled cooking helps keep all their juices in.

    Chef’s tip

    Tasting and sides

    Kamado-grilled sausages on a grill.

    Serve the Thuringian sausages piping hot with:

    • German mustard
    • Small rolls (“Brötchen”)
    • A potato salad

    Conclusion

    Thuringian sausage on the kamado captures the essence of German barbecue: simple, precise cooking, perfectly under control.

    With wood fire, a crisp bite and a juicy centre, it’s a quick recipe that makes all the difference.

    A must-have for making the most of direct cooking on a kamado, in its most authentic form.

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