Disclaimer:
This is a sponsored post written by me on behalf of Smithfield®. The opinion and text are my own.
Summer is all about spending time outdoors with family and friends, and for me that always means good food. If you love grilling and smoking as much as I do, these Smoked Smithfield Craft Collection Yuengling Traditional Bratwurst hoagies with smoked sauerkraut will become a new favorite.
I’m sharing my simple, flavorful method for smoking the bratwurst and sauerkraut together so everything finishes at the same time. The bratwursts are infused with Yuengling Traditional Lager and seasoned with a blend of sweet and savory spices. I finished them over low heat with a touch of mesquite smoke, and served them in toasted hoagie buns for crisp, warm contrast.
My family and I spend a lot of time outside during summer — grilling, smoking, and enjoying simple meals together. These bratwursts were a hit: the texture, the seasoning, and the smoky finish were all spot on. My husband, who lived in Germany for a while, declared them authentic and delicious.
To complement the bratwurst, I cook sauerkraut in an iron skillet on the grill so it picks up smoke and caramelizes slightly. The combination of warm, toasted hoagie bread, smoky bratwurst, and tangy sauerkraut is an unbeatable summer sandwich.
More Tasty Grilled Recipes
Smithfield Craft Collection Yuengling Traditional Bratwurst are made with premium pork cuts and a recipe that includes Yuengling Traditional Lager for a subtle caramel malt sweetness. The mild sweetness and savory notes pair wonderfully with smoked foods, and they grill and smoke beautifully without drying out.
A cold lager is a natural pairing with these brats — the crispness balances the richness of the sausage and the tang of the sauerkraut. If you plan a cookout, serving these hoagies alongside classic sides like potato salad, coleslaw, or grilled vegetables will round out the meal.
Both Smithfield and Yuengling come from towns proud of their culinary traditions, and together they make a great match for backyard grilling. If you want a simple but impressive summer recipe that’s easy to scale for a crowd, this is it.
These hoagies are perfect for summer holidays, game day, or any weekend gathering. Leftovers heat up nicely and make a great breakfast with eggs the next morning. Below you’ll find the ingredient list, step-by-step instructions, and a few helpful tips to get the best results on the grill or smoker.
Bratwurst and Sauerkraut Hoagie
This easy smoked bratwurst and sauerkraut hoagie recipe brings smoky flavor and simple technique together for a crowd-pleasing sandwich. The method uses low-and-slow heat with a short smoking finish to keep the sausages juicy while adding a hint of mesquite. Sauerkraut is warmed and lightly sautéed with garlic so it’s bright and savory on the hoagie.
Ingredients
- 2 packs Smithfield Craft Collection Yuengling Traditional Bratwurst
- 1 jar sauerkraut
- 1 tbsp oil
- 3 cloves garlic, minced
- 1 tsp ground black pepper, or to taste
- Hoagie buns
Instructions
- Preheat your grill or smoker to a low temperature, around 300–350°F. Light smoking wood such as mesquite or apple works well for a light smoke flavor.
- Place the bratwurst on the grill. Cook for about 10 minutes on one side, then turn and cook about 10 minutes on the other side over indirect heat to avoid flare-ups.
- Close the lid and allow the bratwurst to smoke for an additional 10 minutes. The internal temperature should reach 160°F before serving.
- While the sausages cook, prepare the sauerkraut. Heat an iron skillet on the grill, add a drizzle of oil, and sauté the minced garlic until fragrant.
- Add the sauerkraut to the skillet and sauté for a couple of minutes. Let it sit on the grill to warm and pick up smoke for about 10 minutes, then cover and smoke for another 10 minutes. Season with ground black pepper to taste.
- Open the hoagie buns and place them on the grill cut-side down for a minute or until they develop light grill marks and become toasted.
- Assemble the hoagies by placing a bratwurst in each toasted bun and topping with smoked sauerkraut. Serve immediately.
Notes
Please drink and eat responsibly. For even flavor distribution, let the sausages rest a few minutes off the heat before serving. Leftovers can be stored in the refrigerator and are delicious reheated with eggs for breakfast.
Nutrition Information (per serving)
Yield: 6 • Serving Size: 1
- Calories: 195
- Total Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 7g
- Cholesterol: 19mg
- Sodium: 517mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 2g
- Protein: 7g
Nutrition data provided by Nutritionix; values may vary.
