Thuringian sausages grilled on a Kamado barbecue

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 mastering the fire. 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 this precision that turns a simple sausage into a true grilling experience.

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

Ingredients

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

• 6 to 8 Thuringian sausages
• 1 tablespoon of olive oil
• Black pepper

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 above the embers, without a heat deflector.

Step 2: Prepare the sausages

Lightly brush the sausages with a little oil to stop them sticking to the grate. Never prick 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 ensure even browning.

The aim is to get a nicely browned skin, even cooking, and a juicy, flavourful interior.

Tasting and sides

Serve the Thuringian sausages piping hot with:

• German mustard
• Small rolls ("Brötchen")
• A potato salad

Conclusion

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

Between wood fire, crisp texture and a juicy centre, this is a quick recipe that makes all the difference.

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